Bundt cakes never went out of style, thank goodness!
Oh, the ’60’s—no e-mail, I-phones or counting fat grams—just Bundt cakes, forever immortalized in the delightful book Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens (Minnesota Historical Society Press, 2007) by Susanna Short. The book contains more than 75 recipes for classic Bundt cakes such as Tunnel of Fudge, Pineapple Upside-Down Cake that springs from a cake mix and more elaborate confections including one made with wild rice topped with a maple glaze.
How did it all begin? In 1950 H. David Dalquist, founder of the Nordic Ware Company, created a tubular cast-iron pan, similar to the pan used to bake a popular German coffeecake called the bundkuchen. He named the pan “Bundt,” after the bundkuchen, which translates as a “cake for a gathering of people,” adding a “t” to the German word bund (or “confederation”).
Double the decadence and serve this rich fudgy cake warm from the oven with a scoop of vanilla ice cream.
This Bundt cake contains a pleasant surprise in the form of a tangy fruit filling.
Beer is the surprising ingredient in this tender cake.
This cake packs a triple lemon punch.