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Parve
Easy
1 Hour, 30 Minutes
Diets 
How I enjoy a delicate, fruity liqueur in desserts. I glammed up this simple vanilla bundt cake with a syrup that makes it extra moist and a glaze that extends the flavor all the way through. I find a bundt standing tall on a cake platter to be particularly elegant and the flavors in this one even more so.
2 and 3/4 cups all-purpose flour, such as Glicks
1 and 1/2 cups granulated sugar
1/4 cup Gefen Instant Vanilla Pudding powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
4 eggs
1 cup oil
3/4 cup orange juice
1 tablespoon vanilla bean paste or vanilla extract
ground pistachios, to garnish (optional)
1/2 cup sugar
1/4 cup Massenez Creme de Peche
1/4 cup water
1 cup Gefen Confectioners’ Sugar or other powdered sugar
2 tablespoons Massenez Creme de Peche
Heat oven to 350 degrees Fahrenheit. Generously grease a 10-cup bundt pan with baking spray (cooking spray with added flour).
In a small saucepan, combine sugar, water, and creme de peche; bring to a boil. Cook for five minutes to thicken slightly. Cool completely.
In a large mixing bowl, combine flour, sugar, vanilla pudding powder, baking powder, baking soda and salt; mix well. Add eggs, oil, orange juice, vanilla bean paste. Using a handheld mixer, mix on medium speed until the batter is smooth and lump-free. Pour into a greased pan. Bake on the middle rack for 50 to 55 minutes or until a toothpick comes out clean. Transfer to a wire rack and brush on a few layers of syrup. Cool cake for 15 minutes before flipping onto a serving plate. The cake should slide right out; a small prayer helps.
Continue brushing a few more layers of syrup to the top of the cake. Cool completely.
In a small mixing bowl, combine the powdered sugar and creme de peche. Mix until smooth and icing can be drizzled, add a splash of more liqueur if glaze is too thick. Drizzle over the cake. Garnish with ground pistachios.
Sponsored by Massenez
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