Remember that beautiful cake that Mom or Grandma would make on special occasions? Vickie & Jo Ann both remember thinking the ones baked in shaped pans were some of the best. These days, there are so many recipes - both sweet and savory! - that are baked in a Bundt.
There's just something about inverting that pan onto your serving plate and unveiling your creation. Whether you make a simple cake mix, savory pull-apart bread or your own recipe, Bundt pans turn any recipe into a show-stopper!
So, tell us...
What are your favorite BUNDT OR TUBE PAN recipes?
Share 'em all in today's Recipe Round-Up!
This cake appears in our cookbook, Get-Togethers with Gooseberry Patch. It's a regular at our potlucks and always impresses whenever we take it along to share with friends & family...you can't beat the burst of colors when you slice it!
Bursting with Berries Bundt Cake
Enjoy this cake with fresh-picked berries when you have them...when you're out, frozen berries work just as well!
5 eggs
1-2/3 c. sugar
1-1/4 c. unsalted butter,
diced and softened
2 T. kirsch liqueur or
blackberry syrup
1 t. baking powder
1/8 t. salt
2-1/2 c. all-purpose flour,
divided
1-1/2 c. raspberries
1-1/2 c. blueberries or
blackberries
Garnish: powdered sugar
Combine eggs and sugar in a large bowl; set aside. Beat butter and liqueur or syrup until fluffy using an electric mixer; add to egg mixture. Add baking powder, salt and all except 2 tablespoons flour. Beat until well-blended and no lumps remain; set aside. Combine berries and remaining flour; toss to coat berries. Gently fold berries into batter. Pour into a greased and floured Bundt pan. Bake at 325 degrees until a wooden pick inserted into center comes out clean, about one hour. Remove from oven and let cool in the pan for 20 to 25 minutes; turn out onto a wire rack to cool completely. Sprinkle top of cake with powdered sugar. Serves 10 to 12.
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