HOME > Chowhound > Home Cooking >

Cathedral Bundt pan: What Cake Would Look Great in that Shape?

m
morebubbles Nov 28, 2006 06:20 PM

I got one of these pans as a gift about a month ago.
http://www.pans.com/images/Catherdral...
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?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Dommy RE: morebubbles Nov 28, 2006 06:36 PM

    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! :)

    --Dommy!

    1. Andiereid RE: morebubbles Nov 28, 2006 06:39 PM

      I have one kind of like that and I make my egg nog pound cake in it and dust it with sifted powdered sugar and a sprinkle of nutmeg.

      4 Replies
      1. re: Andiereid
        m
        MaryMo RE: Andiereid Nov 28, 2006 07:37 PM

        Eggnog Pound Cake! Yum! Would you be willing to post your recipe? This time last year, I posted on this board to see if anyone had a good recipe and, while people thought it was a great idea, nobody had a recipe. Thanks!

        1. re: MaryMo
          m
          macrogal RE: MaryMo Nov 28, 2006 07:40 PM

          Amen to that! I see mini eggnogg pound cakes for a tree-trimming cocktail party - Recipe Please!!

          1. re: MaryMo
            a
            auberginegal RE: MaryMo Nov 30, 2006 02:10 PM

            I was just reading that post from last year and also was disappointed that there were no egg nog pound cake recipes. so add me as another person hoping to see the recipe :)

            1. re: auberginegal
              m
              morebubbles RE: auberginegal Nov 30, 2006 03:08 PM

              The recipe is kindly given by Andiereid below (keep scrolling..!)

        2. z
          ziggylu RE: morebubbles Nov 28, 2006 07:30 PM

          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!

          1. notmartha RE: morebubbles Nov 28, 2006 07:34 PM

            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'.

            1. Andiereid RE: morebubbles Nov 28, 2006 07:44 PM

              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
              3 eggs
              1 c. eggnog mixed with 1 tsp. vanilla and 2 Tbsp. dark rum

              Glaze:
              2 Tbsp. Dark rum
              2 Tbsp. water
              1⁄4 c. sugar

              Preheat oven to 325 F. Grease and flour a tube pan.

              Cake:
              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.

              Glaze:
              In a small bowl, blend rum, water and sugar. Warm on low heat until mixture thickens. Brush on with a pastry brush.

              5 Replies
              1. re: Andiereid
                m
                MaryMo RE: Andiereid Nov 29, 2006 07:33 PM

                Thank you! I can't wait to try it.

                1. re: MaryMo
                  Andiereid RE: MaryMo Nov 29, 2006 07:35 PM

                  You are most welcome!

                2. re: Andiereid
                  s
                  sudiepav RE: Andiereid Jan 3, 2007 04:29 PM

                  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.

                  1. re: sudiepav
                    Andiereid RE: sudiepav Jan 3, 2007 04:30 PM

                    Oh, good! I'm glad it came out well. It's always a hit when I serve it.

                    1. re: sudiepav
                      m
                      morebubbles RE: sudiepav Jan 3, 2007 05:22 PM

                      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!!

                  2. s
                    sudiepav RE: morebubbles Nov 28, 2006 07:50 PM

                    The egnoog cake sounds perfect for Xmas. I got a bundt pan, not the cathedral one, but the same heavy aluminum from the same company. My DIL gave it to me for Mother's Day, and so I'd like to bake in it again for Christmas, as they'll be visiting us. Any good tips for cleaning it? I soak and soak, scrub w/ a soft tootbrush, soak some more, about 3 days worth. Anyone have a way to shortcut this?

                    1. m
                      morebubbles RE: morebubbles Nov 29, 2006 03:27 PM

                      Thanks everyone! The Eggnog recipe is certainly seasonal!
                      Dommy, which lemon pound cake recipe do you use? I was thinking of making a second bundt cake as well & this might be a good one!
                      NotMartha- I was thinking exactly the same thing, something dark where the icing sugar would stand out, but not chocolate (at least one of the guests doesn't like chocolate). Found some recipes for gingerbread, but do you have one for pumpking spice?

                      2 Replies
                      1. re: morebubbles
                        Dommy RE: morebubbles Nov 29, 2006 06:02 PM

                        Here you go!!

                        http://www.epicurious.com/recipes/rec...

                        I double the lemon juice and zest to give it more ZING and loosen it up so it's not too heavy for the Cathedral Pan! :

                        )

                        --Dommy!

                        1. re: morebubbles
                          notmartha RE: morebubbles Nov 29, 2006 09:43 PM

                          If you have a Trader Joe's near you - they have premade pumpkin spice mix... Only thought of it because I bought a box and baked it during Thanksgiving. I am not a pumpkin spice fan, it was for my hubbie and he liked it fine.

                          Just thought that cathedrals (especially European ones) tends to be brownish (stone colored). But I guess a yellow cake will work if you decorate it a bit around the 'stainglass' window areas.

                        2. Scagnetti RE: morebubbles Nov 29, 2006 04:54 PM

                          It looks perfect for the much beloved and often talked about Clementine Cake!

                          Here's a thread that shows a picture of the cake in a stylized pan.

                          http://www.chowhound.com/topics/28272...

                          1. pikawicca RE: morebubbles Nov 29, 2006 06:05 PM

                            How about Candy's Chocolate Pound Cake? (She posted the recipe a couplt ow weeks ago.) That would be beautiful, sprinkled with powdered sugar.

                            1. prunefeet RE: morebubbles Nov 30, 2006 02:02 PM

                              Someone I know made a sort of hybrid polenta/tamale type thing in hers...it was strange...

                              1. m
                                Main Line Tracey RE: morebubbles Jan 3, 2007 04:49 PM

                                I am suprised that no one has suggested that a Cathedral Bundt pan would be perfect for an angel food cake! ; )

                                Show Hidden Posts