| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cakes, Mw |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Milk |
| 3 |
|
Eggs |
| 1/4 |
c |
Shortening |
| 1/4 |
c |
Butter or margarine |
| 3 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Lightly grease 12 cup microwave Bundt dish. Combine all ingredients in
large mixing bowl. Beat at low speed until ingredients are blended. Beat
at high speed 3 minutes, scraping bowl frequently. Pour batter into dish.
Microwave at 50 percent (Medium) for 12 minutes, rotating after half the
cooking time. Increase power to High. Microwave 3 1/2 to 6 1/2 minutes, or
until to springs back when lightly touched, rotating after half the last
cooking time. Let stand 10 to 15 minutes upright in dish directly on
counter top before removing. Notes: Cut through batter with knife to
eliminate air bubbles. Chopped nuts may be sprinkled in bottom of the dish
to provide a topping. Glaze cake with 1/2 cup orange marmalade that has
been microwaved at High 20 to 24 seconds until melted.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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