Edit ModuleShow Tags

National Bundt Cake Day


The nation celebrated National Bundt Cake Day this week! And those who know me know I love a good bundt.

For those of you out of the bundt loop, the bundt has Minnesota written all over it. Why? The pan! The traditional, quintessential ring-shaped bundt pan was trademarked in 1950 by H. David Dalquist, founder of Nordic Ware, right here in St. Louis Park, Minnesota.

As far as recipes for bundt cakes go, there are no limits, but Susanna Short has done her bundt homework and developed a bundt cake recipe book, Bundt Cake Bliss, for the Minnesota Historical Society Press. From Green Chili Cornbread to the traditional Quick Orange Kiss Cake, the cook has a bit of something for every bundt lover. Check out a video of Short preparing a bundt cake on Twin Cities Public Television.

Vintage bundt pans are widely available, especially from aunts, grandmothers, and rummage sales. If you’d rather buy a version of their 2006 update to the Nordic Ware bundt pan, you can check out the Nordic Ware factory store at 4925 Highway 7, Minneapolis, MN 55416.

The photo? My sculptural version of fruit cake using Alton Brown’s Free Range Fruitcake recipe, where I was able to use dried local fruits rather than the mysterious corn syrup-soaked candied fruit you’ll find in traditional fruit cakes.

Have a great bundt recipe or tip? I’d love to hear it.

• 1 cup raisins
• 1 cup currants
• 1/2 cup sun dried cranberries
• 1/2 cup sun dried blueberries
• 1/2 cup sun dried cherries
• 1/2 cup dried apricots, chopped
• Zest of one lemon
• Zest of one orange
• 2 tbsp fresh ginger, grated
• 1 cup gold rum
• 1 cup sugar
• 5 ounces unsalted butter (1 1/4 sticks)
• 1 cup unfiltered apple juice
• 4 whole cloves, ground
• 6 allspice berries, ground
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 3/4 cups all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1/4 to 1/2 cup toasted pecans, broken
• Brandy for basting and/or spritzing

Combine dried fruits, candied ginger, and both zests. Add rum and macerate overnight (or microwave for 5 minutes to re-hydrate fruit). 

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice, and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to two days. Bring to room temperature before completing cake.)

Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Coat your pan with butter and sprinkle with flour (or use nonstick spray). Spoon into a 9 x 3 inch bundt pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food-safe container. Every two to three days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably with time. Sprinkle with powdered sugar and insert snowman figure into bundt center before serving.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags