Bavarian Cream Bundt
YIELDS 12 Servings
3 sticks margarine
2 cups sugar
5 extra large eggs
2 ¾ cups flour
1 tsp kosher salt
½ tsp baking powder
1 lb bavarian cream
Preheat your oven to 350°F.
Cream margarine and sugar in your mixer until light and fluffy. Add eggs, 1 at a time, beating to combine.
In a separate bowl, stir together flour, salt and baking powder.
With mixer at low speed, slowly add the flour mixture to the margarine, alternating with the Bavarian Cream, beating just until combined. Scrape down the sides of the bowl if necessary.
Spray a 10 cup bundt pan with baking spray with flour. Pour batter into the pan. Tap the pan on your countertop a few times to pop air bubbles.
Bake for 60 Minutes or until a cake tester inserted at the center comes out clean.
Cool for 15 minutes and invert onto a platter.
Dust with confectioners’ sugar when cool.