the appetizer:

Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes, and Other Good-to-the-Last Crumb Treats by Lauren Chattman, includes recipes like Red Grape, Polenta, and Olive Oil Cake; Stout and Chocolate Snacking Cake with Chocolate-Stout Glaze; and Cranberry-Walnut Bundt Cake with Maple-Espresso Glaze; as well as information on Bundt Pans.


The Bundt Pan

The Bundt pan, invented in 1950 by H. David Dalquist, the founder of Nordic Ware, is the world's best-selling cake pan, with more than 50 million sold worldwide, which may be why it merits its own holiday—November 15 is National Bundt Pan Day. Even if you haven't baked a Bundt cake in recent memory, chances are you have a pan languishing in a kitchen cabinet. There are several reasons why Bundt cakes are so popular:


Since its introduction so many years ago, the Bundt pan has been redesigned numerous times, so you can now make a Bundt cake in the shape of rose, a Star of David, or a stand of evergreen trees. With these more complicated molds, and their deeper folds, comes a greater risk of the cake sticking to the inside of the pan. Even if treated with a nonstick coating, a pan may grab and hold a portion of your cake as you attempt to unmold it. To win this battle, be sure to grease your pan well, brushing vegetable shortening into every nook and cranny, and flour the pan, to boot. Or try a grease-and-flour spray like Baker's Joy, which combines the two steps and guarantees good coverage of even the most intricately patterned pans.


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This page created January 2010