I love Bundt cakes, and as far as I’m concerned they absolutely have to be made in a Nordic Ware pan forged right here in Minnesota, just as they were originally made and as I have to assume God intended.
I know a lot of you have Bundt cake pans in the cupboard, and if you don’t, ask Santa for one! They’re amazing. I have a regular one, the rose one, a little castle, a little cottage, and a full on Santa Clause mold that’s a bit freaky when you make it, because who wants to eat Santa? No one!
Still, I’ll probably make it and just close my eyes. And I want to now use this time to encourage you all to make Bundt cakes for any guests who drop in this year—it’s just such a nice, hospitable,
Lemon Poppyseed Pound Cake BundtStraight from the 1943 Joy of Cooking, lemon poppyseed is an underrated bit of American genius.
The World’s Best White CakeI first encountered this cream cake recipe on the liner to my rose-shaped Nordicware bundt, and it’s so wonderfully rich—half a dozen eggs, a cup of whipped cream, and butter too! You just cannot believe how good it is. I use Penzey’s double-vanilla, and feel very intensely about it.
Triple Chocolate Buttermilk Pound CakeIt’s hard to get an old-fashioned chocolate cake that actually tastes chocolatey to a modern palate—but I got one. Here it is!
Applesauce Spice Bundt CakeIf you make homemade applesauce, you can take things into a nice gourmet direction with a homey applesauce spice cake. It’s like an apple pie, but it’s cake! This keeps really well, too.
Molasses Gingerbread CakeThis is the most Christmassy cake ever—and you can make it even more so by brushing with rum or brandy when it’s cooked. Also, you can add chopped, crystalized ginger. Serve it with coffee or Christmas tea—it’s really the most holiday-fragrant cake in the world.