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Rose Syrup Ice Cream Tunnel Bundt Cake

Cake
1 1/4 cupssugar
1 cupbutter, softened
5eggs
3 1/2 cupsflour
1 1/2 teaspoonsbaking powder
1/4 teaspoonsalt
1 1/4 cupmilk
1 teaspoonvanilla
1/2 cupRose Syrup
1 pintlemon sorbet
Glaze
1 1/2 cupsconfectioners sugar
1/4 cuprose syrup
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Rose Syrup Ice Cream Tunnel Bundt Cake - Ingredients Continued

2 tablespoonsbutter, melted
1 teaspoonlemon juice
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Rose Syrup Ice Cream Tunnel Bundt Cake - Equipment List

Mixing Bowls
Whisks

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Rose Syrup Ice Cream Tunnel Bundt Cake - Instructions

Preheat over to 325 F. Grease and flour Bundt cake pan and tunnel.

In the bowl of a stand mixer, beat together sugar and butter. Add eggs, one at a time,
mixing well after each.

In a medium mixing bowl, sift together flour, baking powder and salt. Alternately add
the flour mixture and the milk to the sugar and butter, beating well after each
addition. Blend in vanilla and rose syrup. Pour batter into prepared pan. Let rest 10
minutes.

Place tunnel pan on top of filled Bundt pan. Bake 60 minutes or until cake tester
comes out clean. Cool 10 minutes.

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Rose Syrup Ice Cream Tunnel Bundt Cake - Instructions Continued

Remove from pan and cool completely on cooling rack. When cake is cool, place it bake
in Bundt pan and refrigerate 8 hours or overnight.

Just before serving, remove cake from refrigerator. While still in pan, fill tunnel
with sorbet. Invert filled cake onto serving platter.

To make glaze
In a small mixing bowl, whisk together sugar, syrup, butter and lemon juice. Just
before serving, pour glaze over cake.

Serves 12

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