Notes about Recipes in this book

• Cranberry-crème fraîche bundt-style cake

  • Nancith on December 26, 2015

    All who ate this cake thought it was delicious. I substituted 3/4 cup gooseberries since I didn't have enough cranberries--no one noticed the difference. The only quibble is with the glaze; the amount of liquid called for was not at all enough. My confectioner's sugar was organic-perhaps that made a difference since it is texturally different than regular conf. sugar. And the color of my glaze was a very pale imitation of the bubblegum pink of the recipe photo. But otherwise a tender, tasty cake that will be made again.

• Lemon-poppy seed bundt-style cake

  • debrakp on June 18, 2014

    The directions call for a 10 cup bundt pan. There was too much batter, and the cake overflowed in the oven while baking. A 12 cup bundt pan would work better. The cake was delicious though.

• Lady Bird lemon bundt-style cake

  • Nancith on July 16, 2018

    Refreshingly light-lemony cake, perfect with some macerated berries. Lemon isn't normally my favorite cake flavor, but this is not overpowering, We did find the texture to be crumbly & just a little dry (possibly the fault of the baker?). The icing adds a necessary touch of overt sweetness; without it, I would think the cake rather ordinary. Young & old alike enjoyed it.

• Cherry almond bundt-style cake

  • caitmcg on February 09, 2019

    This is a delicious cake that was very popular, and as easy to make with frozen cherries as fresh, as the cherries are cooked on the stovetop. The glaze did not add much, and in future I'd simply dust the cake with powdered sugar instead.

• Yellow bundt-style cake with chocolate ganache

  • Nancith on September 21, 2014

    Delicious cake, moist & rich. A hit with everyone. Certainly not low fat, but a nice indulgence one in awhile.

• Can't-tell-it's-vegan chocolate bundt-style cake with raspberry sauce

  • Nancith on December 26, 2014

    Very chocolate-y flavor, moist cake, although it cracked into 3 separate pieces by the time it was served. Perhaps this was because the bottom wasn't level, but that doesn't happen with a non-vegan cake.

• Aunt Polly's birthday bundt-style cake

  • leilx on April 14, 2020

    The recipe for chocolate pudding that goes with this cake is fantastic and very simple. The cake is also good.

• Carrot minis with maple-cream cheese icing

  • marvymer on July 24, 2022

    This is a delicious recipe for mini bundts! I've also successfully used this recipe to make a regular size bundt cake (10 cup pan) by doubling the batter, and a very large cake (18 cup tube pan) by tripling the batter. I used instructions in this article to determine, by thermometer, when the cakes were done: https://www.epicurious.com/expert-advice/trick-moist-perfect-cakes-thermometer-article. The maple-cream cheese icing is great, but I've also used the book's orange-cream cheese frosting instead. Yummy!

• Baking Bites

  ...This chapter features more "gourmet" recipes with a more modern flair, which is great and helps set the book apart from other bundt recipe collections.

  Full review

• Kitchn by Faith Durand

  There are just enough recipes to do something fun, but not so many that you feel overwhelmed with choice. It feels like a bright, creative, well-edited little collection of recipes.

  Full review