Nostalgia Electrics NBBE4BL Manual page 17

PINEAPPLE BUNDT CAKES
• ½ Cup Butter,
softened
• ¾ Cup Sugar
• 1 Egg, lightly beaten
• 1 Egg White
• 1 Tsp. Lemon Extract
• 1 / Cups All-
1
3
Purpose Flour
• ½ Tsp. Baking Powder
• ½ Can (8-oz.) Crushed
Pineapple, drained
GLAZE:
• ½ Cup Confectioners'
Sugar
• 1½ Tsp. Milk
• ¼ Tsp. Lemon Extract
CHOCOLATE BUNDT CAKES
• 1½ Cups All-
Purpose Flour
• ¼ Tsp. Baking Powder
• ¼ Tsp. Salt
• ¼ Cup Unsweetened
Cocoa Powder
• ½ Cup Butter,
softened
• ¼ Cup Vegetable
Shortening
• 1½ Cups White
Granulated Sugar
• ½ Tsp. Pure
Vanilla Extract
• 2½ Eggs
• ½ Cup Milk
15
Preheat the BAKERY BITES EXPRESS as directed.
In a mixing bowl, cream butter and sugar. Add egg, egg
white and lemon extract; beat until fluffy, about 2 minutes.
Combine flour and baking powder;
gradually add to creamed mixture.
Stir in pineapple.
Carefully pour into pastry wells.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each bundt cake with wooden or plastic
spoon. Place on plate and allow to cool.
In a small bowl, mix together ingredients for glaze.
Drizzle glaze over cakes.
Preheat the BAKERY BITES EXPRESS as directed.
Sift flour, baking powder, salt and cocoa. Set aside.
In a large bowl, cream butter, shortening,
sugar, and vanilla until light and fluffy.
Add eggs one at a time, beating well after each.
Add flour mixture alternately with the milk. Mix well.
Carefully pour into Cooking Tray.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each bundt cake with wooden or plastic
spoon. Place on plate and allow to cool.
Once the bundt cakes have cooled, you may also
choose to add your favorite frosting and toppings.
Use your imagination and have fun!