Cathedral Bundt pan: What Cake Would Look Great in that Shape?
I got one of these pans as a gift about a month ago.
I'm wondering: what kind of cake would look the best in this shape? Also: how to decorate (simply sifted icing sugar?)
I'm considering making it for the holidays as a dessert. Any ideas?
I have that same bunt pan! I love it although it can be a pain to clean... :)
I adore making my Lemon Pound Cake with it, When you sift over powdered sugar the nooks and crannies really pop! :)
I have that one as well. I usually make a Lemon Cake in it too wiht just sifted sugar. Last Christmas I made a chocolate cake in it with sifted sugar that looked really nice as well.
I don't think I"ve ever tried drizzling on it. I have a traditional shape as well and use that when I want to drizzle.
Right now I"m coveting the new gingerbread shape!
I was going to suggest something dark brown - gingerbread or pumpkin spice will be perfect as it's the holiday season. Dusting of powder sugar can represent 'snow'.
Happy to oblige. It's my favorite this time of year. It has a nice rum glaze with it that really makes the cake.
Egg Nog Pound Cake with Rum Glaze
3 c. all purpose flour
2 tsp. baking powder
1⁄2 tsp. salt
1/8 tsp. freshly grated nutmeg
1 c. unsalted butter, room temperature
2 c. sugar
1 c. eggnog mixed with 1 tsp. vanilla and 2 Tbsp. dark rum
2 Tbsp. Dark rum
2 Tbsp. water
1⁄4 c. sugar
Preheat oven to 325 F. Grease and flour a tube pan.
Sift flour, baking powder, salt and nutmeg together. In a separate bowl, cream butter and sugar until light and fluffy, scraping down the bowl twice. Add eggs one at a time, fully incorporating each egg. Scrape the bowl down again. On low speed, add the dry ingredients alternately with the eggnog mixture. End with dry ingredients. Mix thoroughly and spread evenly in prepared pan. Bake for 45 – 55 minutes. Cool in pan for 15 minutes, then remove. Brush on glaze while cake is warm.
In a small bowl, blend rum, water and sugar. Warm on low heat until mixture thickens. Brush on with a pastry brush.
Thanks so much! I served this for dessert at Christmas. I had a tray of assorted cookies and candies, this cake, and a pineapple cheesecake. The poundcake was wonderful, and my daughter-in-law was pleased I'd used the bundt pan she had given me. BTW, I HEAVILY greased and floured the pan, which although it's non-stick coated has been a bear to clean. The extra heavy treatment made the pan much easier to clean that the spritzing of Pam I'd used before.
That is an excellent hint about heavily greasing & flouring the pan. I made the clementine cake in a small bundt pan & chunks stayed behind! I usually spray with Pam as well as I thought the heavy nonstick pan would only need that, maybe the intricate patterns make it necessary to apply more grease/flour. Will try that for next time, for sure! Thanks!!