Even though they've been around for over 60 years, it's only been in the last few years that Bundt® cakes have become very popular. I think it's due in part to all of the pretty molded pans they make now. Also today's society prefers to do things easier. Bundt® cakes afford that possibility by being self-decorating cakes. I'm also sure their popularity increased even further when a Bundt® cake was featured in the movie My Big Fat Greek Wedding. In the movie, the groom-to-be's mother brought a Bundt® cake over to their soon-to-be in-laws home.
There were a couple of very funny scenes involving that cake. Being Greek, the bride-to-be's family didn't know what a Bundt® cake was. Her mother kept trying to call it a "Bunk" cake. The mother of the bride-to-be didn't understand why the cake had a whole in the middle either. She ended up serving it with a potted flower in the middle.
Among my friends, I think we're starting to obtain a large collection of Bundt® cake pans. I have 2 of the Classic 12-cup Bundt® pans, the Cathedral Pan, the pan with the fall leaves, the Festival Party Bundt Pan, the six- 1cup Bundtlette Pan, the Rose-shaped pan and my husband gave me the Wreath Pan (a Williams-Sonoma exclusive) for Christmas. The next NordicWare® item I want is the 12-1/2 inch cake keeper. I'm also contemplating a way to hang the pans in my kitchen. They've gotten so pretty, it's a shame to hide them.
I've gotten several emails, and several people have posted in the forum, looking for directions for their Bundt® pans.
Apparently, they bought pans without directions or they lost the ones they had. Anyway, here are some of the official NordicWare® directions as well as some of my own.
The original classic Bundt® cake pan holds 12-cups of batter, which is the perfect two-cake cake mix size. There's also a 6-cup classic.
The Wreath pan holds 6-cups as well. The Festival pan holds 9 cups. The Rose, Sunflower, Star, Fleur De Lis, Bavarian Pan and the Fancy Loaf Pan hold 10 cups each.
The Bundtlette Pan and the Mini-Bundt makes six 1-cup small cakes. Your pan not listed? Just fill the pan with cups of water. The total cups of water will be the same as your batter capacity.
I have the best luck by preparing my pans by using a pastry brush to brush on the solid shortening (use butter-flavored for more flavor). I then dust with flour. Make sure all areas are covered especially the center cone. Instead of flour, you could use a little of your dry cake mix or for chocolate cakes you can use cocoa powder. Using sugar instead of flour will make the cake glisten.
Only fill the pans 2/3 full. Baking and cooling times vary according to batter density. I've seen recipes for the 12-cup pans to bake anywhere from 35 minutes to an hour. Bundtlette Pans bake from 15 to 35 minutes. Bundt muffin pans 12-20 minutes.
Some recipes say cool in the pan on a wire rack for 5 to 10 minutes. Others may say cool cake completely in pan. It all depends on your recipe.
When I use my Rose pan, I bake the remaining batter in a 3 x 5 loaf pan. If you only have one 6-cup pan, put half of the batter in the refrigerator. Allow the batter to come to room temperature and use it when the pan is empty and cool.
After the pan is cool, I use a dry paper towel to wipe out access flour and shortening. I always hand wash my pans.
I keep the original pan, the rose pan and the wreath pan in their original boxes. My cathedral pan lives in one of my cake container. One of my extra original pans is in another cake container. I’m in the process of re-doing my kitchen walls. I plan to hang most of them on the wall. A reader told me how he does it. He uses plate hangers. I’m looking forward to seeing how it looks.
Some of my favorite Bundt Cakes:
Tunnel of Fudge Cake
The original Bundt cake recipe that has a tunnel of fudge running through the middle of the cake.
Bodacious Blueberry Bundt Cake with an Orange Glaze
I don’t know who came up with the blueberry-orange flavor combinations, but they were a genius.
Pumpkin Streusel Cake
This is a lovely bundt cake that tastes great any time of year. It’s also good at tea time too.
Crème de Menthe Cake
Here is the perfect green and minty cake for the holiday season.
Bacardi Rum Cake
I make this cake a couple of times a year. It is so good and easy to make too.