Please don't lose that Bundt
November 11, 2009 5:22 AM Subscribe
I like big bundts and I cannot lie! In honor of November 15th, National Bundt Day, the Food Librarian is bringing us 30 days of Bundt cakes. (via)
I will never sing this song bundtless again. Thanks, Mefi!
posted by davelog at 6:00 AM on November 11, 2009
posted by davelog at 6:00 AM on November 11, 2009
Smoketoomuch: Yes, I saw your advert in the bolour supplement.
Bounder: The what?
Smoketoomuch: The bolour supplement.
Bounder: The colour supplement.
Smoketoomuch: Yes, I'm sorry, I can't say the letter 'B'.
Bounder: C?
Smoketoomuch: Yes, that's right. It's all due to a trauma I suffered when I was a sboolboy. I was attacked by a bat.
Bounder: A cat?
Smoketoomuch: No, a bat.
Bounder: Oh...can you say the letter 'K'?
Smoketoomuch: Oh, yes. Khaki, kind, kettle, Kipling, kipper, Kuwait, Keble Bollege Oxford.
Bounder: Yes, yes but why don't you use the letter 'K' instead of the letter 'C'?
Smoketoomuch: What, spell bolour with a 'K'?
Bounder: Yes!
Smoketoomuch: Kolour!
Oh, thank you! I never thought of that. What a silly bunt.
posted by kcds at 6:07 AM on November 11, 2009 [1 favorite]
Bounder: The what?
Smoketoomuch: The bolour supplement.
Bounder: The colour supplement.
Smoketoomuch: Yes, I'm sorry, I can't say the letter 'B'.
Bounder: C?
Smoketoomuch: Yes, that's right. It's all due to a trauma I suffered when I was a sboolboy. I was attacked by a bat.
Bounder: A cat?
Smoketoomuch: No, a bat.
Bounder: Oh...can you say the letter 'K'?
Smoketoomuch: Oh, yes. Khaki, kind, kettle, Kipling, kipper, Kuwait, Keble Bollege Oxford.
Bounder: Yes, yes but why don't you use the letter 'K' instead of the letter 'C'?
Smoketoomuch: What, spell bolour with a 'K'?
Bounder: Yes!
Smoketoomuch: Kolour!
Oh, thank you! I never thought of that. What a silly bunt.
posted by kcds at 6:07 AM on November 11, 2009 [1 favorite]
no.
posted by Lipstick Thespian at 6:07 AM on November 11, 2009
posted by Lipstick Thespian at 6:07 AM on November 11, 2009
I see that the icing on many of these Bundt cakes forms stripes. This is fine, but a Bundt with three stripes is not recommended.
posted by weapons-grade pandemonium at 6:47 AM on November 11, 2009
posted by weapons-grade pandemonium at 6:47 AM on November 11, 2009
Whoa. The Food Librarian's blog is quite a sight, first thing in the morning.
Bundt wait! There's S'Mores!
posted by jake at 6:48 AM on November 11, 2009 [1 favorite]
Bundt wait! There's S'Mores!
posted by jake at 6:48 AM on November 11, 2009 [1 favorite]
I'll bring the Kwanzaa cake!
Yes, you're supposed to use an angel food cake, but really, what's the worst that can happen if you use a bundt cake? It's not like you can ruin it.
posted by mccarty.tim at 6:48 AM on November 11, 2009
Yes, you're supposed to use an angel food cake, but really, what's the worst that can happen if you use a bundt cake? It's not like you can ruin it.
posted by mccarty.tim at 6:48 AM on November 11, 2009
Obligatory reference.
I can't find it, but afterwards theres a brief clip where you see it again with a potted plant stuck in it.
posted by cleancut at 7:15 AM on November 11, 2009
I can't find it, but afterwards theres a brief clip where you see it again with a potted plant stuck in it.
posted by cleancut at 7:15 AM on November 11, 2009
I never knew that there was another kind of Bundt besides the regular sort.
Man, those pictures... all those sweet, sweet holes.
what?
posted by Halloween Jack at 7:23 AM on November 11, 2009
Man, those pictures... all those sweet, sweet holes.
what?
posted by Halloween Jack at 7:23 AM on November 11, 2009
I'll bring the Kwanzaa cake!
Man, watching that never gets old. The world is never going to stop kicking her for that.
posted by middleclasstool at 7:26 AM on November 11, 2009
Man, watching that never gets old. The world is never going to stop kicking her for that.
posted by middleclasstool at 7:26 AM on November 11, 2009
I approve of cake and all cake-related posts.
Except for that Kwanzaa cake thing, of which I'd have preferred to remain completely ignorant.
posted by jquinby at 7:32 AM on November 11, 2009 [1 favorite]
Except for that Kwanzaa cake thing, of which I'd have preferred to remain completely ignorant.
posted by jquinby at 7:32 AM on November 11, 2009 [1 favorite]
Yes, you're supposed to use an angel food cake, but really, what's the worst that can happen if you use a bundt cake? It's not like you can ruin it.
Exactly, mccarty.tim
I am absolute crap at cakes but sometimes ambitious & last Christmas I slightly burned a bundt after picking up a chrysanthemum-patterned tin at a garage sale.
It was still such a pretty shape, so I poured some fairly runny white frosting around the hole so it looked a bit like snow and stuffed the middle with fresh bunches of holly and berries.
My family was stunned. (In a good way!).
Wonderful post. Thanks.
posted by Jody Tresidder at 7:55 AM on November 11, 2009
Exactly, mccarty.tim
I am absolute crap at cakes but sometimes ambitious & last Christmas I slightly burned a bundt after picking up a chrysanthemum-patterned tin at a garage sale.
It was still such a pretty shape, so I poured some fairly runny white frosting around the hole so it looked a bit like snow and stuffed the middle with fresh bunches of holly and berries.
My family was stunned. (In a good way!).
Wonderful post. Thanks.
posted by Jody Tresidder at 7:55 AM on November 11, 2009
As a Minnesotan, I have to say: I think you mean Minnesota's own bundt cake.
posted by Astro Zombie at 8:02 AM on November 11, 2009
posted by Astro Zombie at 8:02 AM on November 11, 2009
I have my grandmother's Bundt pan and her favorite cake recipe that I inherited when she passed this year.
I don't see the recipe on The Food Librarian's site, so I'd like to share:
Apricot Nectar Cake
1 package yellow cake mix
3/4 cup vegetable oil
5.5 ounces apricot nectar
2 tsp. lemon extract
4 eggs
1 tsp. vanilla extract
Mix cake mix, oil, apricot nectar in bowl. Add egg yolks one at a time and beat thoroughly. Add lemon extract and vanilla. Beat egg whites until mostly stiff, then fold into mixture last. Pour into greased Bundt pan page at 350 degrees about 45 minutes. Allow to cool, flip cake onto plate.
Glaze:
1.5 cups powdered sugar
Grated rind of 1 lemon
Juice of 1 lemon
Mix glaze well with spoon; drizzle over cooled cake to set. (Don't make the glaze or put it over the cake until it's all cooled, otherwise it'll just melt onto the plate... you can always make extra glaze!)
I can't wait to try some of these 25 recipes, this is excellent timing right before the holidays.
posted by Unicorn on the cob at 8:21 AM on November 11, 2009 [4 favorites]
I don't see the recipe on The Food Librarian's site, so I'd like to share:
Apricot Nectar Cake
1 package yellow cake mix
3/4 cup vegetable oil
5.5 ounces apricot nectar
2 tsp. lemon extract
4 eggs
1 tsp. vanilla extract
Mix cake mix, oil, apricot nectar in bowl. Add egg yolks one at a time and beat thoroughly. Add lemon extract and vanilla. Beat egg whites until mostly stiff, then fold into mixture last. Pour into greased Bundt pan page at 350 degrees about 45 minutes. Allow to cool, flip cake onto plate.
Glaze:
1.5 cups powdered sugar
Grated rind of 1 lemon
Juice of 1 lemon
Mix glaze well with spoon; drizzle over cooled cake to set. (Don't make the glaze or put it over the cake until it's all cooled, otherwise it'll just melt onto the plate... you can always make extra glaze!)
I can't wait to try some of these 25 recipes, this is excellent timing right before the holidays.
posted by Unicorn on the cob at 8:21 AM on November 11, 2009 [4 favorites]
Oh. My. God. Becky. My song parody abilities are totally failing me right now. And I'm not sure I've ever needed them more.
Why? To distract me from eating my pen, my empty Styrofoam cup, my arm... really anything at my desk right now because those pictures look so good. Even reading the recipes posted here have inspired a bit of mouth watering.
With Thanksgiving and a weekend trip home just around the corner, I very tempted to be an awful son and email this to my mother with the text of "Just thought these were neat and that you might think the same" but with the subtext of "Bake these for my visit."
posted by MCMikeNamara at 8:44 AM on November 11, 2009
Why? To distract me from eating my pen, my empty Styrofoam cup, my arm... really anything at my desk right now because those pictures look so good. Even reading the recipes posted here have inspired a bit of mouth watering.
With Thanksgiving and a weekend trip home just around the corner, I very tempted to be an awful son and email this to my mother with the text of "Just thought these were neat and that you might think the same" but with the subtext of "Bake these for my visit."
posted by MCMikeNamara at 8:44 AM on November 11, 2009
That Kwanzaa cake? HOLY SHIT. It's like she TRIED to combine the most unappealing ingredients in the most unpleasant manner. I had to watch it twice to make sure I was really seeing that. How does that get on TV? Why didn't anyone stop her? Were her producers really like yeah Sandra that sounds great, go for it? Has the whole world gone mad?
posted by BitterOldPunk at 9:04 AM on November 11, 2009 [2 favorites]
posted by BitterOldPunk at 9:04 AM on November 11, 2009 [2 favorites]
It's like she TRIED to combine the most unappealing ingredients in the most unpleasant manner.
When I try to describe it to my friends who haven't seen it, I usually say something like "It's so bad you could be excused for thinking her a racist just for inventing that cake."
posted by middleclasstool at 9:10 AM on November 11, 2009
When I try to describe it to my friends who haven't seen it, I usually say something like "It's so bad you could be excused for thinking her a racist just for inventing that cake."
posted by middleclasstool at 9:10 AM on November 11, 2009
My favorite bundt (well, the only bundt I've ever made) is "Tunnel of Fudge". For some reason, I often cackle when mentioning the name.
Alas, I find no true bundt pans in Europe, or South Africa. My sister offered to send me my mother's (she died), but I figured it was too heavy. I see silicone pans sold here, and they do NOT work. I think the cake needs a pan that holds heat. I did find a pan that works, eventually.
posted by Goofyy at 9:13 AM on November 11, 2009
Alas, I find no true bundt pans in Europe, or South Africa. My sister offered to send me my mother's (she died), but I figured it was too heavy. I see silicone pans sold here, and they do NOT work. I think the cake needs a pan that holds heat. I did find a pan that works, eventually.
posted by Goofyy at 9:13 AM on November 11, 2009
Good to know there's a National Bundt Day. I'll have to bust out my fleur de lys Bundt pan this weekend.
posted by oneirodynia at 9:20 AM on November 11, 2009
posted by oneirodynia at 9:20 AM on November 11, 2009
Eternal props to my late Grandma who always had lemon bundt cake at the ready whenever we visited. One of my fondest childhood memories was enjoying a big ol' hunk of bundt cake and a glass of milk at her house in Alabama.
posted by darkstar at 9:32 AM on November 11, 2009
posted by darkstar at 9:32 AM on November 11, 2009
What? No mention of Metafilter's own cortex's Bunt Cake?
posted by oneswellfoop at 9:37 AM on November 11, 2009
posted by oneswellfoop at 9:37 AM on November 11, 2009
I love making my mother's pound cake recipe in bundt pans (does that make it a pound-bundt cake?) It has 6 eggs in it, and an ungodly amount of other good stuff. You can make it plain or add cocoa for chocolate pound-bundt cake. Do not use puny paper plates to serve, or they will crumple under the weight of each piece.
Oh man. So hungry.
posted by emjaybee at 10:31 AM on November 11, 2009
Oh man. So hungry.
posted by emjaybee at 10:31 AM on November 11, 2009
In honor of the excellent clip in cleancut's comment, I point out that Day 25 is.My Big Fat Greek Yogurt Lemon Bundt, and that the picture shows plant substances -- apparently not potted -- emerging from the Bundt.
Also, I want to make this chocolate bundt thing, which is also virtuous in that it conceals vegetables which cannot be tasted. Like adding arsenic, only healthier.
posted by bearwife at 11:19 AM on November 11, 2009
Also, I want to make this chocolate bundt thing, which is also virtuous in that it conceals vegetables which cannot be tasted. Like adding arsenic, only healthier.
posted by bearwife at 11:19 AM on November 11, 2009
I own a large collection of Bundt and Williams-Sonoma Bundt pans that are displayed in our kitchen. I do use them- for my son's 1st birthday, I made many mini-car cakes and had the guests decorate them for a contest. Very big hit! This year- for his 2nd party, I made a tractor cake for his John Deere themed party with a petting zoo. He was very very excited about that! Now if I can find a Wallace and Gromit or Shaun the Sheep pan.....
I need to check out this place: Kiss My Bundt the next time I'm in LA!
posted by cherryflute at 11:46 AM on November 11, 2009
I need to check out this place: Kiss My Bundt the next time I'm in LA!
posted by cherryflute at 11:46 AM on November 11, 2009
http://www.kissmybundt.net/
posted by cherryflute at 11:47 AM on November 11, 2009
posted by cherryflute at 11:47 AM on November 11, 2009
In honor of today (o glorious day!) might I suggest instead of the usual rum cake (which I adore, don't get me wrong!) for the holiday season you give this Whiskey-Soaked Dark Chocolate Bundt Cake a shot? It floored me when I made it, which was good, because it came on the heels of a not-so-successful root beer bundt that was so intensely, bitterly unsweet it gave me a headache.
Here's what I said about this wonderful bundt the night I made it. I had made salted caramel cupcakes for my wedding shower and had caramel swirl buttercream icing leftover; hence the mention of icing insanity:
As mentioned, this made way, WAY more frosting than cake. I had a gigantic tub leftover. Which, combined with the fact one of my shower presents was a magnificent glass cake stand that's been perched on our dining room table haunting me to use it for days, meant I had to, I did, I went ahead and took the plunge: I made Molly's whiskey-soaked dark chocolate bundt cake! It's in the oven as I type. As if the espresso, dark chocolate, combo of Madagascar and Penzey's Mexican vanilla, and Four Roses bourbon in it wasn't decadent enough, I'm going to ice it with this caramel swirl buttercream. INSANITY.
...
We couldn't help ourselves, even though Molly says it tastes better the next day--we had slices for dessert tonight. Sooooo good. Highly recommended. People in the comments over there weren't kidding about it being in "best cakes ever" file. It's really pretty easy too, despite the graduated beating and melting the chocolate on the stovetop, etc. It's a little unorthodox--I actually got nervous while making it due to the unusual wetness of it and some of the proportions; wow so much vanilla!--but that reminded me of the ginger pear upside down cake, which is probably tied with this one as my favorite crazy holiday-level indulgent cake. Must be a pattern--I guess I like unusually wet but dense, intensely flavored cakes!
I do recommend the caramel swirl buttercream for the cake, by the way--it's crazy decadent, a lot less classily restrained than the wintery dusting of confectioners' sugar Molly opted for, but the saltiness really works with that deep dark chocolate whiskey flavor.
posted by ifjuly at 10:48 AM on November 15, 2009 [1 favorite]
Here's what I said about this wonderful bundt the night I made it. I had made salted caramel cupcakes for my wedding shower and had caramel swirl buttercream icing leftover; hence the mention of icing insanity:
As mentioned, this made way, WAY more frosting than cake. I had a gigantic tub leftover. Which, combined with the fact one of my shower presents was a magnificent glass cake stand that's been perched on our dining room table haunting me to use it for days, meant I had to, I did, I went ahead and took the plunge: I made Molly's whiskey-soaked dark chocolate bundt cake! It's in the oven as I type. As if the espresso, dark chocolate, combo of Madagascar and Penzey's Mexican vanilla, and Four Roses bourbon in it wasn't decadent enough, I'm going to ice it with this caramel swirl buttercream. INSANITY.
...
We couldn't help ourselves, even though Molly says it tastes better the next day--we had slices for dessert tonight. Sooooo good. Highly recommended. People in the comments over there weren't kidding about it being in "best cakes ever" file. It's really pretty easy too, despite the graduated beating and melting the chocolate on the stovetop, etc. It's a little unorthodox--I actually got nervous while making it due to the unusual wetness of it and some of the proportions; wow so much vanilla!--but that reminded me of the ginger pear upside down cake, which is probably tied with this one as my favorite crazy holiday-level indulgent cake. Must be a pattern--I guess I like unusually wet but dense, intensely flavored cakes!
I do recommend the caramel swirl buttercream for the cake, by the way--it's crazy decadent, a lot less classily restrained than the wintery dusting of confectioners' sugar Molly opted for, but the saltiness really works with that deep dark chocolate whiskey flavor.
posted by ifjuly at 10:48 AM on November 15, 2009 [1 favorite]
ifjuly, I made that recipe with Buillet bourbon yesterday, and it was excellent. I forgot to sprinkle the bourbon on afterward because I made it at the last minute right before a party, but I served it with homemade honey-vanilla ice cream... so good! Thanks for the recommendation.
posted by oneirodynia at 10:30 AM on November 22, 2009
posted by oneirodynia at 10:30 AM on November 22, 2009
oneirodynia, so glad you liked it! I'll have to try it sometime with a different bourbon than Four Roses--fun. And I love honey ice cream, sigh...
posted by ifjuly at 10:27 AM on November 23, 2009
posted by ifjuly at 10:27 AM on November 23, 2009
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