A bundt cake can be any cake baked in a Bundt pan, forming it into a distinctive ring shape.  The mold of the Bundt pan was originally inspired by the traditional European fruit cake known as Gugelhupf. It was in the 1950s and 1960s that Nordic Ware popularized the style for the mold design and trademarked the name Bundt. 

In the beginning, the Bundt pan did not sell well, and Nordic Ware considered discontinuing it.  Then in the 1963 New Good Housekeeping Cookbook, the Bundt pan was mentioned, and sales increased.  In 1966, sales increased dramatically when a Bundt cake called the “Tunnel of Fudge”, baked by Ella Helfrich, took second place at the annual Pillsbury Bake-Off and won a $5,000.00 prize.  The publicity from the Bake-Off resulted in more than 200,000 Bundt pan requests. [courtesy National Day of Calendar]

I like my bundt cake pan because the shape gives you lines to cut small or large pieces of whatever yummy dessert you bake in it. I have also been known to use it as a jello mold. It makes a pretty ring when you flip it onto a nice bed of lettuce. It is also a good pan to bake a sweet bread in. My favorite is date nut. Nothing like a warm piece with cold butter melting into it.

I’ve been trying to cut the sugar and carbs from my diet, but since it is the holiday season, I may have to bend my own rules for a day or two. Every time I write a blog about food it makes me want it. Perhaps a cranberry jello salad with chopped celery and nuts would be the way to go. Now my mouth really is ready for action. I’m going to the kitchen.