Today, November 15th, is National Bundt Cake Day. While I'm nowhere near as dedicated to this holiday as The Food Librarian who has been posting 30 Days of Bundt Cakes (AKA I Like Big Bundts) every year since 2009, I thought I'd share a recipe and some photos since the Bundt pan hails from right here in Minnesota (thanks, NordicWare®!)
All of these images come from Over 300 Delicious Ways to Use Your Bundt Brand Fluted Tube Pans (1973). Which was later reprinted under the (much briefer) title Bundt® Cookbook.
If you're not big on cakes, these books offer recipes for a variety of foods to make in your fluted tube pan:
If you're still not sure what to make in your bundt pan this year, I highly recommend Gramercy Tavern Gingerbread. I make it every year and it is amazing. It is, in fact, the reason I bought a bundt pan. Or, if you're in more of a chocolate mood, here is a recipe for Chocolate Macaroon Cake:
Chocolate Macaroon Cake
From Over 300 Delicious Ways to Use Your Bundt Brand Fluted Tube Pans (1973) by Dorothy Dahlquist
2 cups sifted flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa
1 tsp. salt
1 tsp. soda
2 tsp. vanilla
3/4 cup cold water
1/2 cup shortening
1/2 cup commercial sour cream
Reserved egg white
1/2 cup sugar
1 cup grated coconut
1 tbsp. flour
1 tsp. vanilla
Filling: In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mixture aside.
Cake: In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured 12-cup Bundt Pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 350° for 55-65 minutes or until cake tests done. Cool 10-15 minutes in pan; turn out on serving plate or wire rack to complete cooling. Top with Vanilla or Chocolate Glaze.
What is your favorite bundt recipe?