Product Review - To Bundt or Not to Bundt
Posted by Gail @ Faithfulness Farm at 1:01 PM Monday, October 12, 2009
I’m not a serious a sports fan but I do know that we are down to the nitty-gritty in getting the World Series lined up BUT when I say Bundt, I am not talking baseball…I’m talking cake. Growing up, my Mom would make Bundt cake for lots of different occasions…especially picnics and potlucks. It just seemed that was the occasions that most called for the Bundt. The Tunnel of Fudge cake won the Pillsbury Bake Off in 1966. That recipe was a staple in my Mom’s recipe box. My mouth can water just thinking about that moist and delicious chocolate cake. Although the original Bundt was introduced by Nordicware in 1946, the 1960’s and 70’s were the hayday of the Bundt cake and then it fell out of vogue. Even so, Nordicware reports, “If there is a kitchen in the home, more often than not there is a Bundt pan to be found -- in two out of three American households to be exact”. The thing about what’s in fashion and out of fashion cycles around and around. What is old becomes new again and what goes out always comes back. Today’s Bundt’s are not like my Mom’s. They are beautiful, sculptured pieces and the cakes made from them are simply art. They are definitely back!
When we lived in Minnesota, I had the great pleasure of visiting the Nordiware store in downtown Minneapolis. I quickly became hooked and I’d be embarrassed to share just how many of these beautiful pans I own. And they are always introducing new ones. These pans are made to last a lifetime and require little in specialized care. Please visit this link Nordicware too see a short video on the beautiful Bundt. There is now even a National Bundt Day (November 15) to celebrate the Bundt pan. So, as we get into holiday baking season, don’t discount the Bundt. Get out the pan you probably already have or consider investing in a new one. If you are like me and have several, consider making them available for loan to your trusted friends and family members.
I also wanted to add that I have heard people complain about sticking in these pans. I’m posting the instructions from www.Nordicware.com on how to care for and prepare the pans. I’ve never had a sticking issue.
BAKEWARE USE AND CARE INSTRUCTIONS
1. Before initial use and after subsequent uses, hand wash with hot soapy water.
2. Before each use, brush with solid vegetable shortening and dust with flour or spray using Baker's Joy or Pam for Baking spray with flour in it.
3. Mixes and recipes may vary. Fill the pan no more than ¾ full to avoid overflow.
4.Metal utensils, scouring pads and abrasive cleaners should not be used on non-stick surfaces.
A favorite Bundt recipe:
Pumpkin Bundt Cake
Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting
Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
I'm adding this post to Tasty Tuesday and Tempt Your Tummy Tuesday. Thank you Jen & Lisa for hosting these lovely events each week. Check out the great recipes posted.