I was thinking it was similar to "Gold Cake" too. My mother made K C Gold Cake from a little booklet for K C Baking powder - copyright 1935. K C Gold Cake 1/4 c. butter (2 oz.) 1/2 c. sugar (4 oz.) Yolks of 4 eggs, beaten light 1 c. pastry flour, less 2 level tablespoonfuls (3-1/2 oz.) 1 level teaspoonful K C Baking Powder 1/4 c. milk Grated rind of 1 orange Cream the butter; add the sugar, the yolks, orange rind and milk; then the flour sifted with the baking powder three times. Bake in a tube pan about thirty minutes. [The recipe doesn't give an oven temperature, but I assume a moderate oven - 350°F.] Cover with Coconut Frosting. ------------------------------------------------------ By the looks of the cake, it has more of the characteristics of a quick bread (close crumb) instead of a shortened cake, probably due to the melted fat. The thick crust is an indication of too much egg. If the crumb was tough, rather than tender, that's also another indication of too much egg, as well as using flour with too much protein in it. But since the recipe was altered from another recipe in order to use all those yolks, that makes sense to have those characteristics. I agree, sift the flour and you'll probably avoid the flecks of flour in the cake. I vote for Coconut-Pecan Filling and Frosting as a good way to use 4 yolks... (nothing wrong with a little indulgence once in a while). I use powdered eggs and keep powdered whites, powdered yolks and powdered whole eggs on hand. By doing so I have all the egg choices - without the leftovers. I also make a lot of 1/2 recipes for muffins and other baked goods when I don't require full recipes, so it's easy to add 1/2 an egg by using powdered whole eggs. -Grainlady

Yes. I mixed lemon pie filling and angel food cake. They baked at 350 for about 15 minutes. Spray your cookie sheet with cooking spray Do not take out of oven till they brown on edges and slightly on top. they are very soft and spongey at first. Let them cool on the pan a couple minutes before trying to lift. The frosting is a shortening based vanilla. Very dense. SO has eaten 4 of these tonight He has strict orders to take them ALL to work tomorrow!.

It might help to know what kind of glaze you were thinking of. With berries, I'd just reduce some berries with a little granulated sugar and a dash of liqueur. stirring over low heat. The berries will kind of melt, turning into a syrup. If there are seeds, use a fine strainer lined with several layers of cheesecloth or even a coffee filter. Add confectioner's sugar and/or cornstarch (some is already in the sugar) to increase the viscosity if you like. You can also make a glaze just with confectioner's sugar and water (optional additional cornstarch). Sift the sugar, then whisk briskly with the water until smooth. Adjust the consistency by adding more water/sugar/starch as needed--remember to go a little thick for the addition of flavoring. Add your flavoring extract or juice. This is the kind of glaze that will set up stiff if allowed to dry, but is pourable when fresh.

I have never made an angel food cake in a bundt pan, but have made probably 300 in a regular angel food cake pan. When my son was little he was allergic to egg whites, so I made an ange lfood cake about every week for about 3 or 4 years. Only once did I use a mix and that was a few years back when I some sort of a brain fart and forgot to mix the sugar with the flour....and I had promised to bring an angel food cake. So I bought a mix....but it was much more dense than home made. Perhaps your cake was from a mix? My angelfood cake...1 1/2 cups egg whites fills a standard angel food pan to the brim when baked. If it did climb the bundt pan, ti would likely over flow most bundt pans. When my cake is baked and cool....lots longer than 20 minutes, I twist the tube in the center to loosen the cake, and run a knife around the sides from top to bottom to loosen the cake and then turn it over and shake. It won't come oujt of the pan unless I loosen it....and that would be impossible with a knife.