The Bundt Pan was originally used for Pound Cakes. The cake got it's name from the ration of ingredients. It was a pound of Flour, a pound of Shortening, a pound of Sugar and a pound of Eggs. It was a very basic cake to create because the ingredients were generally available in the home pantry.
The first pans by Nordic Ware were created in 1949 , based on a design that made it's way to America by an immigrant family early in the 20th century. The original pans were made of aluminum and are still available today.
I've been baking in Bundt Pan for many years. I've included photographs of our collection of pans.
I always recommend brushing any of the pans with a Pan Release Mix. I've discovered that it works on any of the intricate designs and patterns. It's a foolproof release method!
Pan Release Mix:
It's equal parts of Crisco, Vegetable Oil and Flour mixed well in a jar and refrigerated. I always have it available for all of my baking needs.
I'll only post the ingredients and directions once for all of the following recipes. Use this to grease any of the pans that you choose.
Let's start with a Christmas Bundt Cake recipe since I love the holidays!
Noel Fruit Cake:
Here's what you'll need:
A Bundt Pan of your choice brushed well with Pan Release Mix.
Preheat the oven to 350 degrees.
1/2 C seedless Raisins
1/2 C diced, Candied Fruit
2 TBS Brandy
1/2 C Shortening
1 C Sugar
1 Egg, beaten
1 C chopped Pecans
2 C sifted Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Salt
1/2 tsp Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Allspice
1 C Applesauce
Soak the raisins in the Brandy , set aside.
In a Stand Mixer with a paddle attachment:
Shortening
Sugar
Cream together until light and fluffy.
Add Egg, beat to combine.
Add Raisins and Pecans and mix well.
In another bowl, sift together:
Flour
Baking Soda
Cinnamon
Salt
Nutmeg
Cloves
Allspice
Add the dry ingredients alternately with the Apple Sauce to the Creamed Mixture.
Mix well after each addition.
Bake for 50 minutes. A toothpick in the center should come out clean.
Remove the pan and place it on a rack to cool for 10 minutes.
Invert the cake onto the wire rack and cool completely.
Enjoy!
Peace in the Kitchen!
This cake is amazing. It may very well be a Best of the Best Recipe.
It comes from the makers of Dole Pineapple.
1 can (20oz) Dole Crushed Pineapple
1 box (2 layer) Yellow Cake Mix
1 package (4 serving size) Jello Instant Vanilla Pudding
3/4 C Vegetable Oil
4 Eggs
2 TBS vanilla, divided
1 C Confectioner's Sugar
1 TBS Butter, melted
Glaze ingredients and recipe to follow.
Preheat oven to 350 degrees.
Grease a 12 C Bundt Pan well with my Pan Release Mix (found on the blog under Tips, Hints and More)
Drain the Pineapple, measure 3/4 C of the juice to use with the cake mix.
Reserve remaining juice for the soaking mixture.
In a stand mixture:
Cake Mix
Pudding Mix
Eggs
Oil
3/4 C Pineapple Juice
Mix for 2 minutes
Add 1 TBS Vanilla.
Fold in Crushed Pineapple.
Pour Batter into the Bundt Pan.
Bake at 350 degrees for 38 - 42 minutes or until a toothpick in the center comes out clean.
In a small bowl, mix the soaking mixture:
remaining Pineapple Juice
Confectioner's Sugar
Melted Butter
1 TBS Vanilla
Remove cake from oven and set it on a wire rack.
Poke holes in the cake with a skewer at 1/2" intervals, while the cake is still hot.
Pour the soaking mixture all over the cake.
If the mixture pools, poke additional holes in the cake.
Allow to cool in the pan at least 30 - 40 minutes.
Invert the cake onto a serving platter.
Cool completely and then drizzle with the Glaze.
Glaze:
In a small bowl:
1/2 C Confectioner's Sugar
1 TBS Cold Whole Milk
Whisk well until smooth.
Drizzle all over the Cake.
Place in a covered Bundt Pan carrier until ready to serve.
Enjoy!
Peace in the Kitchen!
 |
| Holes poked and ready for the soaking liquid. |
 |
| Drizzled with the soaking liquid |
 |
| FInal cake, inverted onto the Bundt Pan Carrier. As soon as the cake is completely cooled, it will be drizzled with the glaze. |
 |
| The Glazed Cake! |
Coffee Pound Cake:
Here's what you'll need:
Your choice of Bundt Pan, brushed with Pan Release Mix.
Preheat the oven to 350 degrees.
5 TBS Instant Coffee (I use Starbuck's Via or Medaglia d'Oro Instant Espresso.
1/2 C Hot Milk
1 1/3 C Butter
1 1/2 C Granulated Sugar
4 Eggs
2 2/3 C Sifted Flour
3 tsp Baking Powder
1/2 tsp Salt
1 C chopped Pecans
In a small measuring cup, dissolve the coffee in the milk.
Set aside to cool completely.
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Add:
Eggs, one at a time, beating after each addition.
In a small bowl:
Flour
Baking Powder
Salt
Whisk well.
Add this to the creamed mixture alternately with the coffee flavored milk.
Fold in the Pecans, by hand.
Bake for 50 - 60 minutes, until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 15 minutes.
Invert the cake onto a serving platter and cool completely.
Serve with Whipped Cream or Vanilla Ice Cream.
Enjoy!
Peace in the Kitchen!
Here's a very Hippy in the Kitchen recipe.
Here's what you'll need:
1 - 10 or 12 cup Bundt Pan, brushed well with Pan Release Mix.
Preheat the oven to 375 degrees.
1 recipe of Coffee Glaze to drizzle over the cooled cake. Recipe to follow.
Granola Harvest Cake:
1 3/4 C Boiling Water
1 C Granola (your choice)
1C of Raisins
1 C Granulated Sugar
1/2 C Brown Sugar
1 C Crisco Shortening
3 Eggs
2 1/2 C Sifted Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon
In a medium bowl:
Pour boiling water over the granola and raisins.
Cool to Lukewarm.
In a Stand Mixer with a paddle attachment:
Crisco
Granulated Sugar
Brown Sugar
Beat for 3 minutes, until creamy smooth.
Add Eggs, one at a time.
In a medium bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Nutmeg
Cinnamon
Whisk well.
While the mixer is on low speed, gradually add the dry ingredients.
Mix until just incorporated.
Fold in the Granola/Raisin mixture by hand.
Pour batter into the pan and Bake for 40 - 50 minutes.
Remove from the oven to a rack and cool for 15 minutes.
Invert the cake onto the rack and cool completely.
Drizzle with Coffee Cake before serving.
Coffee Glaze:
1 tsp Medaglia d'Oro Instant Espresso Coffee.
3 TBS Hot Milk
2 C sifted Confectioner's Sugar
1 TBS Butter, softened
Dissolve Coffee in the Milk.
In a small bowl, whisk together:
Sugar
Butter
Whisk well.
Gradually add the Milk mixture just until desired consistency.
Whisk until creamy smooth.
Enjoy!
Peace in the Kitchen!
Wow, this cake is amazing. This recipe is adapted from a recipe in a vintage cookbook.
"In early America it was customary to serve pies and cakes with sauces rather than with frostings. This golden pound cake, dense with raisins and pecans, is especially good with Caramel Sauce." Recipe to follow.
Pecan Whiskey Cake:
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 10 cup Bundt Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
6 Eggs , room temperature, Place them in a bowl and pour hot tap water over them. Let them sit for several minutes to warm them.
16 TBS (2 sticks) Butter, softened
2 C granulated Sugar
3 1/2 C Cake Flour
4 tsp Baking Powder
1 tsp Salt
2 tsp Nutmeg
1 C Bourbon
3 C Golden Raisins
4 C Pecan halves
1/2 C All Purpose Flour
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Separate the Eggs, put the Whites in a bowl and add the yolks to the Mixer, two at a time. Beat well after each addition.
Sift together, on a large piece of waxed paper:
Cake Flour
Baking Powder
Salt
Nutmeg
Add to the Mixer alternately in three parts with the Bourbon, beating just until blended, after each addition.
In another Mixing bowl:
Raisins
Pecans
All Purpose Flour
Toss to coat well.
Fold, by hand, into the batter.
In another bowl, with an electric hand mixer:
Beat Egg Whites until stiff.
Fold half into the batter, by hand, with a spatula.
Fold in the other half until there are no streaks of white.
Pout the batter into the pan.
Bake for 1 1/4 hours, until a toothpick insertion into the center comes out clean.
Remove the pan from the oven to a rack to cool for 10 minutes.
Invert the cake onto the rack and cool completely.
Transfer to a serving platter.
Serve each piece with the Caramel Sauce on the side.
Caramel Sauce:
This yields 1 C.
8 Tbs (1 stick) Butter
1 C Brown Sugar
1/2 C Heavy Cream
In a Saucepan on low heat:
Cut the Butter into pieces and melt.
Stir in the Sugar and Cream with a wooden spoon and cook on low heat, stirring constantly, until everything is melted and blended well.
Whisk the Sauce to bring it all together smoothly.
Serve warm drizzled over individual pieces of the cake.
Enjoy!
Peace in the Kitchen!
This is my fresh Apple Cake recipe made in a Bundt Cake Pan.
It's a great Fall Cake. It evokes all of the traditional American Fall Cake flavors.
Here's what you'll need:
1 Bundt Cake Pan
Preheat the oven to 350 degrees.
In a large mixing bowl:
2 Eggs
2 C Granulated Sugar
1 C Vegetable Oil
1 Stick of Butter. melted
1 tsp Vanilla
Beat well with a hand mixer.
Set aside.
In another bowl, sift together:
3 C Flour
1 1/2 tsp Baking Soda
1 tsp Nutmeg
2 tsp Cinnamon
1/2 tsp Salt
Whisk together and add to the first bowl and beat until combined well.
Fold by hand into the mixture:
3 C Finely chopped Apple, that's been peeled and cored.
1 C chopped Pecans
1 C Raisins
Mix until well combined.
Pour into the cake pan and bake for 1 hour.
Remove pan and place on a rack.
Pour the topping over the hot cake and let it stand for 2 hours before removing it from the pan to a serving platter.
Topping:
In a saucepan on low medium heat:
1/2 C Brown Sugar
1 Stick of Butter
1/4 C Whole Milk
Enjoy!
Peace in the Kitchen!
I get so many recipes from books, friends, family and online. I believe in giving credit when possible. However, it bothers me that some people post recipes and make it sound like they created them and when I research them online, I find that there are no real references to the origin and there are dozens of the same recipe available. I will give credit to well known chefs and Food Network Bloggers, Sites like Pillsbury, Kraft and Betty Crocker, but I'm not going to continue to give credit where I don't honestly believe it's deserved. If you are a blogger and you read this blog, pleas start giving credit to others when you did not create the recipe. All of my original recipes are noted.
So now that I've made that statement, here's a recipe I received and it's all over the internet so I am not giving anyone credit.
I happen to love the recipe.
I would give credit for this one to the Betty Crocker website since it uses a Betty Crocker Cake Mix.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 Bundt Pan, your choice of design.
Pan Release Mixture:
Equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each, mix it well and store it in a jar, refrigerated. I always have it available for all of my baking needs.
Lemon Bundt Cake:
1 box of Betty Crocker Super Moist Yellow Cake Mix
1 C Whole Milk
4 oz. of Cream Cheese, softened
2 TBS Grate Lemon Zest
1/4 C Fresh Lemon Juice
3 Eggs
Glaze:
2 C Confectioner's Sugar
2 TBS Fresh Lemon Juice
Glaze:
2 C Confectioner's Sugar
2 TBS Fresh Lemon Juice
In a large mixing bowl:
Beat cake ingredients by hand with an electric mixer, on low speed about 1 minute.
Scrape the bowl as needed.
Increase speed to medium for an additional 2 minutes.
Brush the pan well with the Pan Release Mix.
Pour the batter into the pan.
Bake for 40 - 45 minutes, until a toothpick in the center comes out clean.
Remove from the oven and cool on a rack for 15 minutes.
Invert the cake onto a serving platter and cool completely.
Make sure the platter is large enough to allow for the glaze to drip down the sides of the cake.
Make the Glaze in a medium bowl.
Beat Confectioner's Sugar and Lemon Juice, a little at a time until the glaze becomes thick.
Pour evenly over the cooled cake.
Enjoy!
Peace in the Kitchen!
Wow, this one is amazing. I got this recipe from one of my favorite Pastry Chefs, Rebecca Rather.
Rebecca had a Restaurant in Fredericksburg, Texas.
She said , about the cake:
"I do know that I've never met anyone who didn't fall for this cake"
Fudge Pecan Bundt Cake with a Cupcake option:
1 C (2 sticks) butter
1/2 C unsweetened Dutch Process Cocoa Powder
3/4 C water
2 C sugar
2 large eggs
1 C buttermilk
2 TBS pure vanilla extract
2 C all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
Glaze:
1 C pecan halves
1/2 C (1stick) butter
1/4 C whole milk
1/2 C the best quality dark cocoa powder that you can get, such as Scharffen Berger
2 C sifted confectioner's sugar (sift first, then measure)
1 TBS vanilla
1/4 tsp salt
You'll need:
1 10-12 C Bundt Cake Pan.
Grease it well with my Pan Release Mix. ( equal parts of Flour, Shortening, Vegetable Oil) Mix well, brush into the intricate design of a Bundt Pan.
Preheat the oven to 350 degrees
Cupcakes can be made . Line standard muffin pans with paper liners or my Pan Release Mix.
Cake:
In a Saucepan:
Melt butter on low heat
Add cocoa and whisk until smooth
Add water and continue to whisk until smooth
Do not let the mixture boil
Remove from heat
Add:
sugar
eggs
buttermilk
vanilla
Add these ingredients all at once and and whisk until smooth
Add all at once:
flour
baking soda
cinnamon
salt
Whisk until all ingredients are well incorporated
There may be a few lumps and that's OK
Pour the batter into the Bundt Pan
For Cupcakes, fill 2/3's full
Bake cake at 350 degrees for 40 - 45 minutes
Cupcakes, check after 20 minutes
Let the cake cool on the pan for 20 minutes
Cupcakes, 10 minutes
Make the Glaze:
Arrange Pecan halves in a single layer on a sheet pan.
Toast in 350 degree oven for 7 - 9 minutes, until golden brown.
Roughly chop them when they cool
Melt butter on low heat in a saucepan.
Add:
milk
cocoa
confectioner's sugar
Whisk until glossy
Remove from heat and whisk in vanilla, salt and pecans.
Allow cake to cool, overturn onto a serving platter.
Spoon the glaze over the cake covering it thoroughly allowing it to pool inside and around the base of the cake.
Cupcakes:
Remove from pan, peel off the liner.
Invert onto a platter and cover with glaze.
Enjoy!
Peace in the Kitchen!
Thanksgiving is over and we still have plenty of ingredients from baking our Thanksgiving desserts.
Here's a way to use some of those leftover ingredients in a delicious cake.
We had our Cul -de- Sac Dinner Club last night and our host baked this wonderful Holiday Cake.
Thank you Gretchen for introducing this Hippy to the cake! I'd previously posted another recipe that Gretchen shared with me. I believe they are the Artichoke Balls. I've shared other recipes from our neighbors. We have some great cooks on our street.
Holiday Bundt Cake:
You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in ajar in the refrigerator. I lasts a long time! It's a foolproof release method especially in a detailed Bundt Cake Pan.
2 C flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger powder
1/8 tsp salt
1 1/4 sticks (10 TBS) butter, softened
1 C sugar
1/2 C brown sugar
2 eggs
1 tsp vanilla
1 1/4 C pumpkin puree
1 apple, peeled, cored, chopped
1 C dried cranberries
1 C roughly chopped toasted pecans ( I add more because I'm a Texan and we love pecans)
In a bowl, whisk together:
flour
baking powder
baking soda
cinnamon
nutmeg
ginger
salt
In a stand mixer, with a paddle attachment:
Butter
Sugar
Brown Sugar
Beat for 3 minutes.
Add eggs, one at a time, mixing after each one.
Beat in vanilla
Reduce speed
Add:
pumpkin
apple
mix just until combined.
Add:
Dry ingredient mixture.
Fold in cranberries and pecans.
Scrape batter into the prepared pan.
Bake at 350 degrees for 60 - 70 minutes, until a knife in the center comes out clean.
Cool pan on a cooling rack for 10 minutes
Un mold the cake onto the cooling rack and cool completely.
Serve with homemade whipped cream.
Enjoy!
Peace in the Kitchen
Apple Cider Bundt Cake:
Preheat the oven to 350 degrees.
You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in ajar in the refrigerator. I lasts a long time! It's a foolproof release method especially in a detailed Bundt Cake Pan.
Cake Ingredients:
3C Granulated Sugar
1 1/2 C Butter, room temperature
6 Eggs
3 C Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1 C Apple Cider
1 tsp Vanilla
Icing Ingredients:
1/2 C granulated Sugar
1/4 C Butter, cubed
1/4 C Buttermilk
1/2 tsp Vanilla
1/4 tsp Baking Soda
Cake directions:
In a stand Mixer with a paddle attachment: (Wet Ingredients)
Sugar
Butter
Beat for 3 minutes.
Add:
Eggs, one at a time.
Beat just until combined.
In a medium mixing bowl: (Dry Ingredients)
Flour
Salt
Baking Powder
Cinnamon
Allspice
Nutmeg
Cloves
Whisk well.
In a small bowl:
Apple Cider
Vanilla
Whisk together.
Gradually add the dry ingredients, alternately with the Apple Cider, to the wet ingredients.
Beat just until incorporated.
Pour batter into the pan.
Bake for 1 hour and 10 minutes. toothpick in the center should come out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake , right side up, onto a large serving platter.
Drizzle Icing over the warm cake.
Allow to cool completely before serving.
Icing Directions:
In a saucepan on medium high heat:
Sugar
Butter
Vanilla
Baking Soda
Bring to a boil.
Reduce heat to low and simmer for 10 minutes, stirring often.
Enjoy!
Peace in the Kitchen!
No comments:
Post a Comment