Wednesday, December 5, 2012

Gingerbread Bundt Cake and Caramel Icing

This Bundt cake is super easy and was made using Torani Syrups . These yummy syrups added wonderful flavoring and gave it a great color.

1 (8oz) package cream cheese
3 sticks of butter
3 cups of sugar
6 eggs
1 cup of Torani Gingerbread Syrup
3 cups of cake flour

Preheat oven to 325. Cream the butter, sugar and cream cheese. Add the eggs one at a time and gradually add the Torani gingerbread syrup mixing well. Add the flour to the batter and mix well.Pour batter into greased bundt pan and bake in center of over for 1 hour and 30 minutes. Let it cool in pan for 20 minutes then remove and cool on a wire rack.
6 Ingredients
Mixing Batter

Pour into bundt pan
Cooling on rack


Caramel Icing:

1/2 cup Sugar free Salted Caramel Syrup
1 cup powered sugar

Mix syrup and powered sugar until nice & smooth. You can pour it on a completely cooled cake however it will soak up the icing better if the cake is still warm.  

I doubled the icing and poured it on while warm & again while it was cool. We ate it with a tall glass of cold milk.

*** This is a sponsored post for SheSpeaks and Torani I was gifted 2 bottles of Torani to come up with a recipe which was made by me


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