Best of the Bundt: A Collection of Prize-Winning, Classic, and Soon-to-Be Favorite Recipes for America's Most Famous Cake Pan

  • Basic glaze

    from Best of the Bundt: A Collection of Prize-Winning, Classic, and Soon-to-Be Favorite Recipes for America's Most Famous Cake Pan Best of the Bundt

    • Categories: Frostings & fillings
    • Ingredients: confectioner's sugar; store-cupboard ingredients
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Notes about Recipes in this book

  • Carrot cake

    • CourtneyT on April 27, 2025

      This recipe contains a typo in the ingredients. The listed metric equivalent of 2.5 cups of flour is listed as 150g and it should be 300g. Otherwise, a lovely cake. Heavier on the nuts than on carrots.

  • Almond apple brown butter cakelets with warm caramel sauce

    • CourtneyT on October 15, 2025

      Moist and easy to assemble. I used the Nordicware skull cakelet pan and this was the perfect amount of batter for 6 cakelets. The browned butter adds a nice base flavour and the ground almond texture was lovely. However, I did not serve with caramel sauce and we both felt the cakelets were a bit bland. I will up the pumpkin pie spice next time to compensate. Otherwise recommended.

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  • ISBN 10 0974460567
  • ISBN 13 9780974460567
  • Published Jan 01 2012
  • Format Hardcover
  • Page Count 84
  • Language English
  • Countries United States
  • Publisher Northland Aluminum Products

Publishers Text

The Bundt® pan holds a permanent place in the hearts of American bakers more than 60 years after its introduction. Simply dusted with confectioners sugar or drizzled with a delicious glaze, the Bundt cake is reminiscent of gatherings, family traditions, and special occasions. Few desserts come out of the oven to consistently produce the "wow" effect of a Bundt cake and nothing captures the spirit of homemade baking better. This anthology includes wonderful recipes from the past as well as never-before-published award winners. Enjoy!