Friday, January 25, 2013

Tunnel of Lemon Bundt Cake

In 1966, a woman named, Ella Helfrich, took second place in the annual Pillsbury Bake-Off with her recipe for Tunnel of Fudge Cake.  She incorporated a box of Double-Dutch Chocolate Icing in the cake which produced a fudgy center reminiscent of under cook brownies...and it was delicious.  My sister first baked this and brought it to my mom's for one of our family get-togethers.  An overnight success with more than 200,000 requests for the recipe, that didn't even win the grand prize!  Several years ago, Pillsbury stop producing the boxed icing--reasons unknown, but not to worry there are several recipes out there that recreate this incredible cake with it's fudge-like center and that's what inspired me today.

Lemon was one of my mother's favorite flavors...next to chocolate and since I just bought a bag, I decided to experiment with an idea that's been floating around in my head.  Have you ever had one of those?  With just a few changes, I was able to recreate a tunnel of lemony filling that resembles a curd and, furthermore, there is no yellow food coloring or photo touch up on the color of this cake.  The golden yellow colour comes from lemons and eggs!

Tunnel of Lemon Bundt Cake
1 3/4 cup (3 sticks + 6T) unsalted butter, at room temperature
1 3/4 cup granulated sugar
zest of 2 lemons
1 T Lemon Juice Powder
6 large eggs
2 cups confectioners' sugar
2 3/4 cups King Arthur all-purpose flour
1 cup Lemon Bits

Preheat oven to 350F-degrees.  Spray a 12-cup bundt pan with a baking spray and set aside.

In a stand mixer, using the paddle attachment, cream the butter and sugar until fluffy--about 5 minutes.  Add the zest and Lemon Juice Powder and mix once more.

Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula, as needed.

Add the confectioners' sugar gradually while the mixer is running on Speed #3.  Scrape down sides once more and remove the bowl from the stand.

Stir in the flour and Lemon Bits, mixing thoroughly to combine.
Spoon batter into the prepared bundt pan.  Bake for 45 to 50 minutes.
 Because the center is "soft," normal testing methods of using a wooden skewer won't work.  Look for the cake to start pulling away from the sides of the pan.  Remove from the oven and leave in the pan for 90-minutes.  Yes, that's 1 1/2 hours!!
After the time, turn the cake out onto the serving plate.  Allow to cool completely (about 1 hour more) before cutting into it. The original Tunnel of Fudge did have an glaze, so I made one too:

1 1/2 cups confectioners' sugar
juice of 1 lemon (about 3 to 4 T)
2 tsp. light Karo Syrup

Drizzle the glaze over the cake and serve.

See the tunnel of luscious lemon curd! 
Mission complete!  Now, whether I feel like chocolate or lemon...I have a recipe to satisfy that craving. Enjoy!






25 comments:

  1. This looks absolutely wonderful Susan - lemon cake is my all-time favourite!

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    1. The "puckier" the better as far as I'm concerned!!

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  2. It certainly looks amazing. It'd be great any time, though I see this especially gracing the Easter table.

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    1. I think it would be perfect for Easter. My daughter posted on FB that the walnuts in the Tunnel of Fudge cake were an important part of keeping the center from sinking to the bottom, but I didn't have that problem. Although, she's going to make it, using macadamia nuts in the batter instead of the Lemon Bits and let me know how that works out, XOXO

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  3. sounds great to me but unfortunatly too much sugar for my husband (diabetic). I could replace regular sugar with baking splenda but the glaze how would I do that? confectioner's sugar? do you know a substitute?
    thanks, stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. Sue, to substitute the confectioners' sugar in the cake, as well as, the glaze, place Splenda in a food processor or blender and process until powdery. That's how manufacturers make "powdered" sugar! I've never used Splenda even though they say you can substitute one-for-one, but I certainly understand with accommodating a diabetic diet. XOXO

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    2. the baking splenda is a powder in fact if you breathe near it ..it will blow away. good to know about the process of making powdered sugar. I do use splenda whenever I can. thanks
      stamping sue
      http://stampingsueinconnecticut.blogspot.com/

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  4. Those pictures made my mouth water! You've created yet another masterpiece! Since I was a little kid, my favorite cake has been white cake with lemon filling and fluffy frosting on top. I think Lemon Bundt cake would be just as satisfying.

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    1. I love lemon filling too and have a yellow cake, with lemon filling, frosted in chocolate buttercream that is one of my favorites. I also do a white cake with lemon curd filling and a 7-minute fluffy white icing with coconut. Oh gosh, you've got my mouth watering with memories, XOXO

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  5. This cake deserves an A+. Please come post it on my "Open House"!

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    1. I did...but I wish I had placed it on my grandmother's Depression glass cake stand to be as pretty as the ones on your post!

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  6. This looks fabulous. I am a lemon fan and know I'd enjoy it!

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    1. I'm very pleased when something in my head really does turn out the way I think it will:-D And, lemon is one of my favorites too!

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  7. Amazing! I don't know how you did it, but you did! I wonder what vodka would be like...Lemon drop bundt cake? Hum...Have a wonderful weekend! Lv, me

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    1. I was thinking you might use Limocello! Let me know...have a great weekend too, XOXO

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  8. Oooooo Susan. That looks fabulous. MMMMMM, I'd like some right now. Susan

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  9. What a lovely lemon cake you have created! It reminds me of Spring--it's what I need right now! Yummy! xoxo ♥
    Martha Ellen

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  10. This is amazing! I think the lemon would be such a good sunny flavor and so enjoyable! Yum for sure!
    hugs, Linda

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  11. Hi Susan, YUM! I know I would love this cake. Thanks for sharing. Have a wonderful week. Joyous Wishes, Linda

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  12. oh this is really not fair. it is right before dinner here, i'm hungry already, but even more, there is no lemon cake to be had for dessert. and now i REALLY would like some, i love lemon too the best i think, i take back what i said about bread being my favorite :) XXX (the truth is i would like to eat everything you make susan)!!

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  14. My mouth is watering looking at this! This has me wanting to get into my kitchen!

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  15. One of my mother-in-law's specialties was Tunnel of Fudge cake! It was what we asked her to make for the groom's cake at our small wedding back in 1970. Everybody was crazy about it and she never tired of making it for us. I haven't had that cake for EONS and now I need to try making this lemon one.

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  17. I made this for a pot luck luncheon today and it was a huge hit. I was hoping there would be enough left for dinner tonight but there were only crumbs left on the plate. So good....

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