Recipes
For the photo, we used Ricardo’s small Bundt cake pans. You can also use a muffin tin. This cake batter can wait to bake a second batch and it will keep for up to two days in the refrigerator.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Comments
Brian L.
Very good recipe
Linda N.
It's so yummy, very moist and the recipe was easy to follow. I didn't have amaretto so I replaced it with golden rum, several drops of real vanilla extract and a drop or two of real almond extract equivalent to 2tbsp. total. I baked the batter in a large bundt pan for my husband's birthday at 350 degrees for 40-45 minutes . Once cooled I removed the cake from the pan, dusted it with powdered sugar + served it with raspberry coulis + fresh whipped cream. Ricardo, my husband and I say Thank you!
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