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Oct 21, 2005 03:26 PM

What should I bake this weekend? Need good recipe for my bundt mold

  • s

I have this really cool bundt cake mold (actually a pudding mold) and want to bake something kinda seasonal in it this weekend. However, I don't really feel like an apple cake, and even though I've thought of the Claudia Fleming's guinness stout cake, for some uncertain reason I don't feel like that either.

I just need to be nudged in the direction of something autumny, maybe spicy, maybe chocolatey, perhaps even nutty. It can be rich, the mold is pretty small and I want to make it more as a dessert than a breakfast bread.

Thanks in advance for any ideas. (I've been to Epi and it hasn't inspired.)

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  1. I haven’t had a chance to try this yet but I saw Rose Beranbaum make this on PBS and it looked awesome…(if you do make it please give a report back.) Have a nice weekend! Abdul in nyc


    8 Replies
    1. re: furryabdul

      Hmmm, yeah, poppy sounds good, and I have some blue poppyseed in the freezer.

      Only I'm not sure if I want a cake "with the texture of velvet" - much prefer a cake with the texture of cake.... but that's Rose-speak...

      1. re: Sir Gawain

        I have a lovely lemon poppy tea bread recipe that sounds very similar to furyabdul's, especially the lemon-sugar syrup glaze...but it calls for soaking the poppy seeds in milk for about 30 minutes before adding to the batter...does anyone do this? Does it make any difference? I believe it's done to (supposedly) soften up the seeds so more flavor is released ... just wondering...I see that abdul's recipe does not instruct to do so.

        1. re: Val

          Where I'm from we usually cook poppy seeds with milk, sugar, and spices for a poppyseed filling. It's delicious, and I believe the process does release more flavor and softens the seeds, so the end result has no "seediness" whatsoever and is a smooth-ish paste. Just make sure your poppyseed is fresh - it goes rancid pretty quickly.

          1. re: Sir Gawain

            Yes, sir G., l've helped cooked many a pot of poppy seeds, but if my memory serves me right, the seeds had to be put thru a grinder first.

            1. re: hana

              Oops! A crucial point indeed. How I forget. An embarrassment to my heritage, I am.

              But if you don't have a grinder, a stick blender works OK too...

              Not to belabor this point, but some friends of mine make recipes that call for ground poppyseed with whole, and claim it works, But those are not "filling"-type applications.

              1. re: Sir Gawain

                For me, fall and molded/bundt cake (babka) is all about chocolate, pistachios, maybe marzipan, nougat and more chocolate enveloped in a rich, buttery yellow cake.
                What is your final choice. . . .reveal?

                1. re: hana

                  I gave the household three choices - a lemony pound cake (coz I always love that), a poppyseed cake or a chocolate cake. Chocolate won, unsurprisingly. So I was gonna do Candy's three-buttersticks, three-cups-of-cugar cake (certainly fits the "rich" specification), and I will if I can find buttermilk - no luck so far.

                  1. re: hana

                    Hana--You can't leave us hanging like that. Please, for the love of babka, give us your recipe!

      2. How about a pumpkin spice cake? You can then do a nice rum/ginger glaze for the top. Perfect with a cup of tea in front of the fire with a good book!!

        I made the one linked below before. I did it once with fresh pumpkin (peeled roasted sugar ones) but the texture is much better with canned. I have also reduced the oil by 1/2 and replaced it with apple sauce but it just doesn't have same richness. Lastly I have played around with the amount spices and have included ground ginger and cinnamon with great success.

        For the glaze just add freshly grated ginger to a basic rum/sugar glaze.


        1. Maida Heatter book of cakes has a great "chocolate souffle" cake baked in the bundt mold. It is not really a souffle (sans hassle) and the texture is a cross between a cake and a light pudding.

          To die for.

          Served warm, so it is appropriate as a dessert to be served once (thought leftovers - if there are any, usually there are not) are quite tasty the next day,

          1. I posted this recipe to be baked in a tube pan 9/30. If you scroll down there, there is a phoyo too. Instead of powdered sugar you can also top it with a chocolate ganache and decorate with chocolate covered coffee beans.

            Use regular cocoa not dutched

            I had not made this recipe in a long time, maybe 2-3 years and had forgotten how rich and delicious it is. The fragrance while baking was almost unbearable. It is best to make this with a stand mixer.

            Chocolate Pound Cake

            Sift together 1 C. cocoa powder, 2 C. all-purpose flour, 1/2 tsp. baking powder, 1 tsp.salt and 2 Tbs. instant espresso powder. Blend well and set aside.

            Put 3 sticks unsalted butter in your mixer bowl and beat until light and fluffy. Then gradually add 3 C. sugar and beat for 5 minutes. Then beat in 5 eggs one at a time. Beat in 2 tsp.vanilla.

            Combine 1 C.buttermilk with 1/4 C.water. Add the dry ingredients alternating with the wet to the eggs and sugar. Mix well and be sure that all is combined well to avoid streaks.

            Pour into a greased 10" tube pan and bake at 325 F. for and hour and 20 minutes.

            It will serve 12-15 people and will stay moist for several days.

            6 Replies
            1. re: Candy

              Yeah, I find that recipes with 3 sticks of butter are usually pretty good...


              1. re: Sir Gawain

                And moist. You can get 12-15 servings out of that recipe.
                A thin sliceof that and a glass of port is terrific.

                1. re: Candy

                  Candy, I looked for your original post but couldn't find it. Hence, a question for you:

                  Does this cake REALLY contain THREE CUPS OF SUGAR?????

                  I love sugar and butter and all that stuff, but three cups really got me thinking... (I know there's three sticks of butter in there, too.)

                  Please respond if you read this on Sunday.... thanks!

                  1. re: Sir Gawain

                    Yes, 3 C. sugar and 3 sticks of butter. I just made it again yesterday for an office thing on Tuesday. Well wrapped it will keep and stay moist that long. It does make 12-15 servings. It is dense and rich. Almost brownie like. People love it.

                    1. re: Candy

                      Oh-kaaaaay... this better be worth the calories...

                      Now I've hit another snag - apparently Brooklyn stores don't carry buttermilk! The outrage!!!

                      But I have one or two more to try before I give up, or decided to replace buttermilk with runny yogurt.

                      1. re: Sir Gawain

                        Let me know how it works.

            2. How funny, I've been hankering to use my bundt-type pan too. I was either going to do a tweaking on your cake recipe for an upside down apple cake (my pan has a relatively flat bottom), or do a ginger cake.

              I was going to make David Lebovitz's fresh ginger cake from Room for Dessert (that's on EPI) but am now leaning towards the linked recipe. I might substitute some fresh ginger for some of the ginger powder. For a full dessert effect, I will serve w/ whipped cream and sauteed pears. Mmmmm...

              These are just ideas, so nothing tried-and-true. Can anyone out there vouch for the linked recipe?


              3 Replies
              1. re: Carb Lover

                Yeah, that looks good. Just by looking at it though I think I would double all the spices... that's a lot of flour they are calling for.

                1. re: Sir Gawain

                  Perfect for the bundt, and our favorite is the Gramercy Tavern Gingerbread... linked below.


                  1. re: Emme

                    This is the Claudia Fleming recipe I mentioned in my original post. I'd love to try it sometime, but right now the household isn't interested, so I'll have to wait for an appropriate occasion.