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3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup Land O Lakes® Butter, softened
1 teaspoon almond extract
4 large Land O Lakes® Eggs
3/4 cup buttermilk
Pink, purple and green paste food color
1 1/4 cups powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/4 teaspoon almond extract
2 to 3 tablespoons milk
*Substitute 2 teaspoons lemon juice or vinegar and enough milk to equal 3/4 cup. Let stand 5 minutes.
Heat oven to 325°F. Grease and flour 12-cup Bundt® pan; set aside.
Combine flour, baking powder, baking soda and salt in bowl; set aside.
Combine sugar, 1 cup butter and 1 teaspoon almond flavoring in another bowl. Beat at medium speed until creamy. Add eggs, one at a time, until well mixed. Add flour mixture, alternately with buttermilk, until well mixed.
Place 3/4 cup batter into each of 3 bowls. Tint with food color to make pink, purple or green batters.
Spread 1 cup white batter in pan to cover pan bottom. Drop remaining white batter and tinted batter by 1/4 cupfuls randomly into pan. Swirl batters gently, using table knife. (Do not over swirl.)
Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto serving plate. Cool completely.
Combine powdered sugar and 1 tablespoon butter in bowl. Beat at low speed until well mixed. Add 1/4 teaspoon almond flavoring and enough milk for desired drizzling consistency; mix well. Divide glaze among 3 bowls; tint with food color to make pink, green or purple glaze.
- When making the glaze it helps to have the milk and butter at room temperature so the glaze does not curdle.
- Paste food colors are sold in craft stores and some grocery stores. You can substitute gel food color but colors may not be as vibrant.
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