Everybody’s grandma has a good Bundt cake recipe. You should, too.
Maybe it’s been more than a few years since your Bundt pan’s been out of the back corner of your cabinet. Maybe you donated it to a thrift shop during last year’s spring cleaning, If so, use it as an excuse to buy a pretty, new pan.
These days, you don’t have to just get a traditional fluted Bundt pan. You can get them in flowers, castles, hearts and churches. Be sure to get a nice, heavy pan. A rosette-type pan is about $25.
The great thing about Bundt cakes is they’re practically foolproof. You use straightforward ingredients and don’t have to soften butter because they use oil instead. And since they look impressive when you put them on a plate, you don’t have to fuss with decorating a cake.
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The familiar ring-shaped pan we’re most familiar with was created in the 1950s. Minnesota-based Nordic Ware trademarked the name Bundt. Sales were weak, though, and the pan’s future didn’t look so bright. But help came in 1966 when another Midwest company, Minneapolis-based Pillsbury, named Ella Helfrich’s “Tunnel of Fudge” cake the second-place winner of its annual Bake-Off contest. Bakers across America suddenly wanted to get their hands on a Bundt pan.
Things go in and out of style, of course. Today, vintage recipes are making a comeback as part of the larger retro movement as Millennials embrace the artifacts of earlier times: vinyl records, typewriters, pendant lamps, flared jeans and bowling shirts.
It’s a great excuse to break out of your mold on cakes.
Triple Citrus Bundt Cake
From “Something Sweet: Desserts, Baked Goods, and Treats for Every Occasion,” by Miriam Pascal (Artscroll/Shaar Press, 2015).
Zest of 1 lemon, finely grated
Zest of 1 orange, finely grated
Zest of 1 grapefruit, finely grated
2 cups sugar
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 cup oil
2 cups all-purpose flour
1 cup mixed citrus juice (see note)
2 teaspoons citrus zest (reserved from cake)
1 cup powdered sugar
4 teaspoons mixed citrus juice (see note)
4 teaspoons oil
Preheat oven to 350 degrees. Grease and flour a standard (12-cup) Bundt pan; set aside.
In a small bowl, combine lemon, orange and grapefruit zests. Reserve 2 teaspoons zest for glaze. Add sugar to the remaining zest; mix until zest is incorporated and sugar is the texture of wet sand.
Beat the zested sugar and eggs with an electric mixer on medium speed until creamy. Add baking powder, vanilla and oil. Beat until smooth.
Add half the flour, followed by the citrus juice, followed by the remainder of the flour. Beat until smooth.
Pour batter into prepared pan. Bake for about 45 minutes, until a tester inserted into the center comes out clean.
Cool cake for 10-15 minutes before removing from pan. Cool completely before glazing.
Combine all the glaze ingredients in a small bowl. Drizzle over cooled cake.
Note: After zesting the fruits, squeeze out their juices to use in both the cake and the glaze. If you can’t squeeze enough juice from the fruit for both the cake and the glaze, add bottled juice to make up the difference.