How many bundt pans have you collected over the years? I am thinking about doing a wall of bundt pans in my kitchen. LOL I twisted my own arm to bake for National Bundt Day, and this pistachio bundt cake brought back childhood memories! My birthday is in August and mom would make this cake every year for my birthday for as long as I can remember. She made it in a "regular" bundt pan and frosted it with 1/2 pt. heavy cream, 1 box instant pistachio pudding and 9 oz. whipped topping. I NOW prefer a glaze and use the Nordic Ware Heritage Bundt Pan.
1 package yellow cake mix (regular size)
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
3/4 cup vegetable oil
1 cup confectioners' sugar
1 tablespoon butter, softened
2 to 3 tablespoons milk
Directions In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Yield: 12 servings.
The recipe is also on the Taste of Home website. http://www.tasteofhome.com/recipes/pistachio-bundt-cake#ixzz3GvI5d5Ux
Boy do I feel like a Bundt genius after doing some Googling. If you live in a cold climate like I do, you can make a Frozen Bundt Wreath as seen on Food Librarian.
Or you use your bundt pan to roast a chicken. The obscene way to roast a chicken in a bundt pan..
I found another bundt pan that I would like. The Nordic Ware Jubilee. Santa, are you listening? Amazon
I made a White Chocolate Bundt Cake in 2012 which we loved, and the recipe came from the November-December 2012 "Tea Time" magazine. I brushed raspberries with egg white, then sprinkled with sugar and let them dry overnight. Mr. Mountain Breaths gave the raspberries 10 stars. I sugared some fresh thyme by spraying lightly with Pam, then I sprinkled with extra fine sugar.
Last year, I made the marble pound cake from the Beekman 1802 Heirloom Dessert cookbook. The cookbook has vintage recipes reflecting the "Four Seasons". The cake was easy enough to bake as a weeknight treat, or even to have on hand during the holiday season for unexpected guests. The recipe was different than other marble pound cake I have made. It included bourbon and lemon zest.
I am joining these wonderful hostesses:
Between Naps on the Porch for Tablescape Thursday
Rattlebridge Farm for Foodie Friday
Thank you for stopping by!