Show me your Bundt tins and cakes please!

[FlatteredFool]

I'd like to get into making Bundt cakes Which ones are best? Are nordicware tins worth the price?

I'd really like one of these for baking bread. It would look so pretty on the table waiting to be sliced.

Look at these beauties!

www.purewow.com/food/best-bundt-cake-recipes

I've become totally obsessed with these cakes. I can't wait to try them out. They are big cakes so will take some eating but I think we will manage 😂

@wheresmymojo

I really want the one that is shaped like fir trees but it's £49!

I have this one, and a few other Nordicware Bundts (can't tell you which, kitchen being done, all tucked away somewhere ...).

Christmas one is fab - lovely ginger cake as below, icing sugar or glace icing snow on tree tops, few naff plastic deer dotted about. Do it, you won't regret it.

This is my ginger cake recipe for it - I do increase the ginger a bit:

To make a large loaf you will need..
A 900g (2lb) loaf tin (1.5 x this recipe for the bundt tin)

230g self raising flour
1tsp bicarbonate of soda
1tbsp ground ginger
1tsp ground cinnamon
1tsp mixed spice
110g unsalted butter
110g black treacle
110g golden syrup
110g light muscovado sugar
280ml milk ( I used semi skimmed and it seemed fine)
1 large egg

Preheat oven to 180 centigrade

Sift all dry ingredients into large mixing bowl except the sugar. Rub in the butter until the mixture resemebles fine crumbs.

Melt the treacle and syrup together and leave to cool to body temperature.

Dissolve the sugar in the milk over a low heat stirring.

Whisk the milk mixture into the crumb mixture, then whisk the treacle mixture in too followed by the egg.

When thoroughly combined the mixture should be like a batter.

Pour in to greased tin - I use the non-stick sprays in bundt pans to make it easier ... you might want to put a bit of parchent on top towards end of cooking, as it's a big cake and needs a while.

Pour the mixture in to the tin and cook for 45 mins to 1 hour. To test it is baked, put a skewer in the centre and it should come out clean.

During the baking the mixture will rise then sink.

Leave in the tin to cool completely.

What a wonderful thread, more favourite Bundt tins and recipes please.

I'm using mine for the first time today. It's a cinnamon swirl ciambella. The dough is rising and I'll post a picture when it's baked.

Here is my cinnamon ciambella. It's the first time I've used a Bundt tin.

@wheresmymojo

I really want the one that is shaped like fir trees but it's £49!

I've got this one but it was from Lakeland.

www.procook.co.uk/product/procook-nonstick-ring-cake-tin-245cm?fo_c=1344&fo_k=29fe05bf993d61a4f6004bc2bb378f42&fo_s=binggb&fo_oid=4523&msclkid=6f98b0587c6711a9d712d12add993129&utm_source=bing&utm_medium=cpc&utm_campaign=Bing%20FeedVendably&utm_term=4584138870709921&utm_content=feedoptimise%20%2F%20Catch%20All%20Bakeware

Not used it yet but plan to make a gingerbread cake with it which has icing on top and crystallized ginger to decorate.

@Whitney168

my gingerbread recipe is much the same as yours only omit the golden syrup, and I think just has ginger and brown sugar.

It is yummy though.

Here is mine! (Although it definitely wasn't £75 when I bought it..)

I don't use it often enough. Will be taking a good look at some of these recipes.

www.onbuy.com/gb/nordic-ware-91377-bundt-quartet-pan-quotl-x-12-38-quotw-x-2-47-quoth-gold~c13293~p24260164/?exta=gshp&stat=eyJpcCI6Ijc0LjQ3MDAiLCJkcCI6bnVsbCwibGlkIjozMzEzNzUzNSwicyI6bnVsbCwidCI6MTYzNDQxMjg4NSwiYm1jIjoiNC4wIn0=&lid=33137535&gclid=CjwKCAjwwsmLBhACEiwANq-tXBvPZH5omtCKK3D8IQErd535KiyalBGGeiQHA4Hhb3Ctmr8xD_RyPBoCDZ4QAvD_BwE

[quote MarisPiper92]Here is mine! (Although it definitely wasn't £75 when I bought it..)

I don't use it often enough. Will be taking a good look at some of these recipes.

www.onbuy.com/gb/nordic-ware-91377-bundt-quartet-pan-quotl-x-12-38-quotw-x-2-47-quoth-gold~c13293~p24260164/?exta=gshp&stat=eyJpcCI6Ijc0LjQ3MDAiLCJkcCI6bnVsbCwibGlkIjozMzEzNzUzNSwicyI6bnVsbCwidCI6MTYzNDQxMjg4NSwiYm1jIjoiNC4wIn0=&lid=33137535&gclid=CjwKCAjwwsmLBhACEiwANq-tXBvPZH5omtCKK3D8IQErd535KiyalBGGeiQHA4Hhb3Ctmr8xD_RyPBoCDZ4QAvD_BwE[/quote]
£75! Is it gold plated?!

Haha certainly not! I've never heard of "OnBuy" before, it was just the only place I could find a picture. I think I bought it from Lakeland (several years ago, think it was more like £30 then).

This thread makes me want to sack off work early and get my apron on.

@FlatteredFool

Here is my cinnamon ciambella. It's the first time I've used a Bundt tin.

Looks fantastic! Does it taste good?

I have a bundt tin but haven't got round to using it yet. This is the recipe I planned to try out. It was from the Spectator, I think, a year or two back, but isn't online there now. I found a cached version and saved it. There was a picture with the recipe when I first saw it, hence the final paragraph.

***
Sticky Gingerbread Wreath Cake
Makes: 1 bundt cake (enough for 12)
Takes: 20 minutes
Bakes: 50 minutes
250 ml milk
1/2 Lemon
100g treacle
100g golden syrup
150g dark muscovado sugar
150g light muscovado sugar
150g butter, plus a little extra for greasing the tin
2 eggs, beaten
4 balls of stem ginger in syrup, chopped as finely as you can bear
2 tsps ground ginger
2 tsps cinnamon
1 tsp bicarbonate of soda
1 tsp salt 200g flour plus 1 tablespoon for the tin

1. First, prep your tin. Rub butter into every crevice of your bundt tin, using your fingers or the butter packet. Take a tablespoon or so of plain flour and scatter it around the tin, rolling the tin until all of the butter you’ve rubbed in is coated in a fine film of flour. Tap any excess flour out of the tin.
2. Preheat the oven to 180°C.
3. Measure the milk and squeeze a good blast of lemon juice into it. Stir and set to one side.
4. Place the two sugars, syrup, treacle and butter in a pan, and melt together, and set aside to cool slightly.
5. Chop four balls of stem ginger as finely as you can. Remove the sugar-butter mixture from the heat, beat in the eggs with a balloon whisk and add the stem ginger.
6. Mix the dry ingredients (flour, bicarb, salt, and spices) in a large mixing bowl and add the liquid mixture. Fold the mixture thoroughly with together a spatula or wooden spoon.
7. Add the milk, and mix. The mixture will be disconcertingly runny. Don’t worry, it’s meant to be. Pour the mixture gently into your prepared tin.
8. Bake for 50 minutes, or until a skewer poked into the deepest part of the cake comes out clean.
9. Just before you take the cake out of the oven, pour a small amount of boiling water over a clean towel (you want the tea towel steaming rather than sodden). Take the tin out of the oven, and lay the tea towel over the top of the tin for 15-30 minutes. When the tin is cool enough for you to comfortably hold, remove the tea towel, place a plate over the tin, and upend the tin in one smooth, assured movement. You’ll feel the cake drop heavily onto the plate. Remove tin and behold.

10. Ta Dah! Icing on the Cake This cake is best eaten 1-2 days after baking as the crust becomes slightly stickier with time, although will still be delicious for 3-4 days after baking. As is perhaps obvious, I couldn’t resist gilding the lily by stamping little holly leaves out of shop-bought fondant icing, which I coloured green, then placed on the sponge in a loose overlapping pattern, to make the cake look (a little) like a wreath. It took all of five minutes.

There's only half of it left

What a lovely comforting thread. These are beautiful!

This is a delicious Bundt cake, chocolate whiskey cake. There are two versions, the Epicurious recipe is for Chocolate Whiskey Bundt Cake and the NYT recipe is for Whiskey Soaked Chocolate Bundt Cake. The difference? 1/2 cup more whiskey, so my husband made the NYT one and it was delicious.

Have to say, it was made with a silicone Bundt pan and now I am lusting after a Nordic Ware one.

That looks amazing. I'm under strict instructions to make another cinnamon one. I fancy a different one though, I just need to decide which.

This is my tin... I bought it in a charity shop a few years ago and I only use it at Christmas

However, it's quite small so I do struggle with quantity of the mix!
And lost the recipe 🙄

@ponkydonkey could you measure how many cups of liquid it holds then search for recipes of that number cups? That's my plan with my tin as I don't know how much it holds and have only used it so far for the cinnamon ciambella.

@FlatteredFool that's a fantastic idea thank you

I might whip one up today 😀

Can anyone recommend a bundt cake recipe book that's in UK measures, not the US cups? Really hard to find online recipes that aren't cups.

I have a cheapy bundt tin, want a Nordic Ware one though! However I do have a NW tin for making a train cake, I was looking for the fir tree one on eBay and found that instead. Haven't actually used it yet but going to start that half term with a baking day with the kids tomorrow so planning to try it out then.

I'm loving this thread thank you! I have the Nordic wear Christmas Bundt tin from Lakeland on it's way to me. @Gasp0deTheW0nderD0g that's exactly the cake I wanted to try out. It was called a cake for people who don't like Christmas cake or something like that. I realised the recipe had disappeared about a week ago but managed to find web archived version. I wish I could see a picture of it because I remember it looking so lovely.

I'd quite like an almond/marzipan cake if anyone has a good recipe?

I've got bread dough rising in my Bundt tin. I was up for an experiment with bread making and thought it might be fun to have a ring loaf
My Christmas tree and train is in transit from the States and is currently in New York somewhere. I can't wait to get it.

Here is a traditional Austrian Easter bread recipe. It’s always made in a Bundt tin

www.strudelandschnitzel.com/reindling/?cn-reloaded=1