Notes about Recipes in this book

• Rich chocolate bundt

  • Zosia on July 16, 2021

    It's exactly as the recipe title says, especially with the chocolate glaze, with a firm but moist texture.

• Chocolate chip cream cheese bundt

  • Zosia on August 16, 2021

    Loved this cake! The cream cheese tang was quite noticeable and went very well with the dark chocolate chips. I made 2/3 the recipe based on a partial pkg cream cheese and baked in 1 regular and 1 mini loaf pan.

  • Jviney on March 27, 2023

    Really good, very rich. It felt a little risky putting all that batter in a 10-cup bundt but I trusted the recipe and it didn’t overflow. Highly recommend.

• Lemon lover's bundt

  • MollyPellecchia on December 31, 2021

    Baked 325 convection for 45 min, could have used another 5-10min as it was slightly underdone, esp the top part of the cake.Would definitely repeat - lemony, beautiful crumb.

• Blueberry-glazed maple walnut bundt

  • Zosia on July 31, 2020

    The cake had a beautifully light and tender texture and delicious maple flavour. The maple-blueberry combination is so good I added fresh blueberries to the cake, most of which gravitated to the bottom during baking. I won't do that again but I'll serve it with blueberry coulis on the side instead.

• Peach jam buttermilk bundt

  • Zosia on August 17, 2019

    Tall and moist, this was a lightly spiced cake with diced peaches the only source of peach flavour (and they sank to the bottom of the cake during baking). The peach jam in the batter was not discernible at all, which was disappointing to me. Those who had no expectations thought it was delicious!

• Berries and yogurt parfait bundt

  • Zosia on January 25, 2021

    Very fruity and delicious poundcake. There was too much batter for a 10-cup pan so I baked the extra in a mini loaf pan. I also reduced the sugar by 100g/.5 cup.

• Lemon-glazed blueberry streusel

  • Zosia on August 22, 2022

    Another fantastic blueberry cake, this time made with melted butter so even less time consuming to mix. I added the zest of the lemon needed for the glaze to the cake batter.

• Spiced applesauce breakfast bundt

  • Zosia on October 18, 2020

    Delicious cake with great texture and spiced apple flavour. I sprinkled the spiced sugar topping inside the greased pan before baking (rather than on the baked cake) and it formed a wonderful, crunchy crust.

• Maple-glazed raspberry ribbon bundt

  • Zosia on May 29, 2023

    This was a lovely cake with a dense but tender crumb and bright, fresh fruit flavour from the ripple of raspberry batter. I think I would make a vanilla glaze next time as the maple flavour wasn't noticeable.

• Healthy start bundt

  • Zosia on February 05, 2024

    Very good way to use up dried fruit left over from Christmas baking. Texture was more like a muffin - coarse crumbed and a little dry - but it was delicious. The microwave was its friend on day 2. I substituted apricots for dates but any combination of fruits and nuts would work.

• Spiced cranberry orange pecan bundt

  • Zosia on January 01, 2020

    Very nice, festive looking cranberry-orange cake with a cinnamon sugar-pecan swirl throughout. I worried a little when the batter curdled badly after the orange juice addition but it came together again once the flour was mixed in and the cake baked up with a dense but soft crumb. I relied on internal temperature to determine when it was fully baked (206F) and tested a few spots in case I was taking the temperature of a cranberry; this meant baking an extra 10 minutes after my cake tester came out clean for a total of 60 minutes.

• Key lime bundt

  • Zosia on July 26, 2019

    The cake portion was tender and tasted quite strongly of graham crumbs and the curd was creamy and sweet-tart. Both components were good on their own, but in combination, they were fantastic. The cake really did capture the flavours of a key lime pie. I made only half a batch of the curd which seemed the right amount to balance the cake. This recipe used 10 regular limes and that was with half-sized batches of curd and glaze.

• Neapolitan bundt

  • Zosia on April 19, 2019

    Lovely cake. Lacking strawberry preserves and jelly powder, I flavoured the strawberry layer with ground freeze-dried strawberries; the flavour was excellent, the colour, not so much! The batter for each flavour had a different consistency but all baked into moist layers. The oil-based chocolate layer was the fluffiest and would make an excellent cake on its own.

• Red velvet bundt with cream cheese swirl

  • Zosia on May 04, 2019

    Beautifully moist and soft with typical red velvet flavour. The cream cheese batter was thick and difficult to swirl and baked into a cheesecake-like consistency. Next time, I'll use a 12-cup pan as there was too much batter for the 10-cup. I reduced the sugar in the cake by 100g (.5 cups) and made only a half recipe of the glaze.

• Peanut butter banana swirl bundt

  • Zosia on August 16, 2021

    The peanut butter and banana flavours were perhaps more subtle than I prefer but the cake still had a very pleasing flavour and very nice texture - quite fluffy and tender.

• Cookies-and-cream bundt

  • Zosia on August 23, 2021

    Another fantastic cake from this book. Though I prefer the black and white cookie ripple cake from Passion for Baking which has a better tasting cake portion, this version, which relied more on the cookies for its flavour, was still delicious.

• Cherry, vanilla and chocolate chunk swirl bundt

  • Zosia on March 25, 2019

    Delicious cake with excellent texture. I do think it would have been even better had I used semi-sweet rather than dark chocolate as it seemed to overpower the cherry flavour a little. I made the homemade jam with frozen sour cherries but I think you could substitute that with good cherry preserves. I reduced the sugar to 1.5 cups (300g) for the cake portion.

• Chocolate hazelnut latte bundt

  • Zosia on September 07, 2020

    Delicious cake! It was appreciated by nutella and coffee fans alike. I made the suggested chocolate hazelnut glaze (2/3 the recipe) but would have preferred coffee-flavoured instead to bump up that flavour a little. I added the coffee to the batter after the first addition of flour (the recipe omits this instruction) and reduced the sugar by 1/4 cup to no ill effect.

• Pretzel pull-apart bundt with smoky-spicy cheese sauce

  • Jviney on February 02, 2020

    This was the hit of the Super Bowl party! There were a lot of steps to make it, but everyone loved it. Served with ham, the cheese sauce (more salt maybe?) and mustard. My first recipe from this book and I’m pretty excited to come back to it.

• King cake bundt

  • Zosia on February 22, 2020

    Majestic cake that tasted as good as it looked. It was tender, lightly spiced and slightly citrusy, and had a delicious spicy nut filling swirled throughout. I had to knead the brioche-like dough for about 25 minutes before it had the right consistency and I chose to bake it in an angel food cake pan with removable sides so that the decorative braid remained on the top without having to invert the cake and the cake had a flat bottom.

• Spiced pumpkin bundt with salted caramel glaze

  • Zosia on October 13, 2020

    The cake had a lovely not-too-assertive spice flavour and a dense, moist crumb. It was almost a little too wet but the texture may have been affected by the glaze which, unfortunately, reverted to its caramel state and was absorbed by the cake like a sugar syrup. I would like to make this again but next time, I'll serve the salted caramel on the side.

• Holiday eggnog bundt

  • Zosia on December 23, 2019

    As a devotee of Flo Braker's eggnog pound cake with crystal rum glaze, I'm surprised I liked this as much as I did. It's quite different, lighter in flavour but also in texture, with a moist, fluffy crumb. The rum-eggnog flavour is good ( I did use rum rather than rum extract) and the cake, even glazed, is not too sweet. Of course it doesn't have that pretty sparkly finish of Flo's, but that can be rectified.

  • Jviney on December 28, 2020

    Such a festive cake - I might have over baked mine slightly as it was dry, but there were no complaints and it was eaten up quickly. Great use of eggnog. I also used rum instead of rum extract - worth it!

• Zucchini apple nut bundts

  • Zosia on August 26, 2020

    These were delicious, moist, spicy cakes filled with chopped nuts. The lemon glaze complemented them nicely though it wasn't really needed as the cakes were so good on their own. Lacking bundtlet pans, I baked them in brioche moulds. I also reduced the white sugar by a half cup and used half whole wheat flour. Next time, I'll bake them as muffins without the glaze.

• Macaroni and four-cheese bundt

  • thecharlah on January 16, 2020

    Good basic mac and cheese flavor, in bundt form. It's a good starting point for variations - I've made it with broccoli substituted for half the pasta.

• Chocolate glaze

  • Zosia on July 16, 2021

    Silky ganache that retains its shine.

• Lemon glaze

  • Zosia on August 22, 2022

    Good, basic lemon glaze made with only lemon juice as the liquid ingredient

• Blueberry glaze

  • Zosia on July 31, 2020

    I put this through a sieve to remove the unprocessed blueberry skins before I added extra sugar to thicken it. My batch required an extra 4 tbsp. It was very sweet, or course, but the blueberry flavour came through and it was a good match to the maple walnut bundt.

• Salted caramel glaze

  • Zosia on October 13, 2020

    I won't be making this again, ever. A range in quantity for the confectioners' sugar was provided but the caramel seemed to have an infinite capacity for it and would have absorbed far more than the larger amount if I had added it. I glazed the cold cake in a cool room and stored it there overnight in a cake carrier. I awoke to a naked cake sitting in a pool of liquid caramel, some of which had been absorbed by the cake. I thought the egg in the caramel would prevent this. Additionally, there was so much sugar, you couldn't taste the salt, (I sprinkled the cake with sea salt flakes in an attempt to fix this), and a half recipe was too much for a large cake.

• Eat Your Books by Jenny Hartin

  No potluck is complete without a Bundt. Julie's new book delivers sweet and savory recipes to up our Bundt baking.

  Full review