Congratulations - what fun you are in for. :-)

A little history - Bundt pans were first made by Nordic Ware in the 1950s. The pans did not sell well initially but became widely popular in the mid-1960s when a Tunnel of Fudge Bundt cake won the Pillsbury Bake-Off.

Word of caution, Bundt pans come in different sizes and shapes, so make sure you match the recipe to the correct size pan.

It's also difficult to test deep cakes (such as a Bundt cake or tube cake) with a toothpick, so try using a wooden kabob skewer or an uncooked spaghetti noodle.

And may I introduce you to Bakers & Chefs Cooking Spray (link below). This non-stick spray won't gunk-up your pans.

If you can find a copy of "Favorite Brand Name Bake Sale Cookbook" copyright 1997, it has a big variety of Bundt cake recipes.

-Grainlady

Here is a link that might be useful: Bakers & Chefs Cooking Spray

HI Brad --

I love Bundt cakes! But, I swear every time that I hear the word 'bundt' it makes me think of the scene from My Big Fat Greek Wedding.

'Buuu-nt? Bunnnt?'

Here is a link that might be useful: Bundt Cake Greek Style

Brad, it sounds like you are having fun with your new toy.

As Grainlady said, there are a lot of different bundt pans, I have one that is shaped like a castle, the kids love it. I have the regular shaped one too, I make chocolate or lemon bundt cake occasionally. Not too often, as I tend to eat them, LOL.

Bake away, and Happy Holidays.

Annie

Thank you, everyone!

Grainlady, the first Bundt pan I bought was at a local grocery store. It's a 9 inch pan. This one I used that I got at Wal-Mart in a kit was a 12.5 cup pan. It is definitely larger than the first pan I bought.

Annie, the cake mix that came with the pan I used is chocolate peppermint. I hope that one turns out okay since I plan on giving it to the neighbors for Christmas.

Brad AKA Moonwolf

Well Brad-- sounds like you did just fine-- found a new recipe you liked--it tasted good & you've got another technic learned-- plus can enjoy passing something good on --

Diane

If you ever need a low-carb, gluten-free Bundt cake recipe, the recipe at the link below is a keeper. I make this occasionally for hubby to take to work. There are a number of people with diabetes in his office, and when the goodies come in, they usually have to skip them because of the high-sugar and carbs, but everyone seems like this recipe - diabetic or not.

-Grainlady

Here is a link that might be useful: Gingerbread Bundt Cake with Lemon Glaze (Low Carb and Gluten Free)

Good going Brad!!!
I make a very easy Lemon Cake in my bundt pan. It's a lemon cake mix, instant lemon pudding powder, eggs, milk and oil. So easy and lemony!!!

If you and your Grandma do a lot of baking, you can make a batch of Better Than Pam coating mix. I use it to grease all of my baking pans. You don't need to worry about using a cooking spray and flour the pans, this coating mix does it all. It's just shortening, flour and oil, whipped to a nice fluffy consistency.

Brad,

This cake was entered into the Sussex County fair in New Jersey over 50 years ago and won first prize:

Helen's Blue Ribbon Pound Cake

1 lb. butter, room temp.
1 lb. confectioner's sugar
6 eggs, room temp.
3 C. flour
1 1/2 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. On low speed, gradually add flour. Add vanilla. Pour batter in greased and floured bundt pan.

Bake 325 for 1 hour - 1hr and 15 min. Cool ten minutes, remove from pan and cool completely on wire rack. When completely cooled, sprinkle with confectioner's sugar. Freezes beautifully and serves a lot.

This post was edited by georgysmom on Sat, Dec 14, 13 at 18:49

Brad, that peach bundt cake sounds really good!
Thanks for sharing the recipe.

Bundt cakes are fun to make,
And I like them especially for gifts.
I used to bake and sell to the public,
And bundt cakes were a very popular item.
They could be sold plain,
And the customer could "finish" them (or not)
Simply with a dusting of powered sugar
or a simple glaze.
Or they can be left perfectly 'plain'
And still be very tasty and attractive, too.

Rusty