A Bundt cake is not a specific recipe, it’s a cake baked in a Bundt pan, which shapes it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf or Bundkuchen, but Bundt cakes became popular in America in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminium.
A Bundt pan generally has fluted or grooved sides, and is usually coated to make releasing the cake easier. A central tube allows faster and more even heat distribution when baking.
A Gugelhupf follows a particular yeast-based recipe, with fruit and nuts, while yeasted, brioche-like cakes like babka and monkey bread can also be baked in Bundt moulds.
See also: Scotch Lamb Pot Roast for St Andrew’s Day
One theory of the origin of the word Bundkuchen is that it derives from Bund, referring to a group of people, and that the cake is particularly suitable for parties and gatherings. Certainly the Bundt cake is great for any festivities you might have planned, so though it’s National Bundt Cake day on November 15th, why not make one for Christmas too?
We’ve come up with a variety of Bundt cake recipes, so you should be able to find one to suit your taste, or you can have a go at all three – they certainly won’t go to waste!
Maldon Salt Preserved Lemon, Honey, and Ginger Bundt Cake
Prep time: 20 minutes | Cook time: 45 minutes, plus cooling | Serves: 8 people
Ingredients:
- 375g plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- Pinch of Maldon salt
- 100g unsalted butter, room temp
- 300g caster sugar
- 100g Odysea honey
- 100ml olive oil
- 4 eggs
- 2 small Odysea preserved lemons, flesh & pips removed and roughly chopped
- 50g stem ginger, drained
Method:
- Preheat the oven to 180C. Thoroughly grease a Bundt tin and tap out with caster sugar. Set aside.
- In a large bowl mix together the plain flour, baking powder, ground ginger, cinnamon, and Maldon salt.
- In a food processor, add the preserved lemon and stem ginger and blitz together until it forms a nearly smooth paste.
- In a stand mixer, add the softened butter and sugar and beat together until pale and fluffy. Add the eggs, one at a time, beating after each addition. Then add the honey, olive oil and preserved lemon ginger puree and beat again. Finally add the dry mix and fold through until fully incorporated and smooth.
- Spoon into the prepared loaf tin and smooth over the top. Bake in the oven for 45 minutes until well risen, golden brown and a skewer comes out clean.
- Remove from the oven and allow to cool. Garnish with lemon slices and a drizzle of lemon icing.
Cottage Delight Mince Pie Bundt Cake
Using Luxury Tipsy Mincemeat
Prep: 20 minutes Cook: 1 hour Serves: 10
Ingredients
- 250g unsalted butter
- 220g golden caster sugar
- 200g light muscovado sugar
- 4 large eggs
- 350g plain yoghurt
- 2tsp mixed spice
- 1 jar Cottage Delight Luxury Tipsy Mincemeat
- 320g plain flour
- 2tsp bicarbonate of soda
- Tiny pinch of salt
- 1tsp ground cinnamon
For decoration
- 170g icing sugar
- 1 egg white at room temperature
1 teaspoon fresh lemon juice - Thinly sliced orange or frozen berries (preference)
Method
- Preheat the oven to 175ºC/150ºC fan/gas 3.
- Grease the bundt pan with melted butter and dust with flour.
- In a stand mixer, mix the butter and sugars until pale and fluffy.
- Add the eggs one at a time and mix together.
- Mix the plain yoghurt and Luxury Tipsy Mincemeat together and add to the mixer.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
- Sieve in the flour gradually and stop when the flour is evenly mixed in.
- Pour the mix into a greased and floured tin and bake for 1 hour or until a skewer comes out clean.
- The cake will pull away from the edge of the tin when it is ready.
- Leave the cake to cool fully before removing from the tin. While waiting to cool, make your icing sugar drip. Place icing sugar, egg white and lemon juice into your mixer. Beat on med-high for around 5-7 minutes until it forms soft peaks and is loose enough to drizzle. Pour over and allow to cool/set. Finish with sliced oranges or frozen festive berries (your preference!).
See also: Traditional Italian Panettone Recipe for Christmas
Juliet Sear’s Camp Coffee and Gingerbread Christmas Bundt Cake
Prep time 20 mins/Cook time 45 mins/Makes 1 x large bundt cake
Ingredients:
- 250g Soft Butter, room temperature
- 250g Light Muscovado Sugar
- 5 medium Free Range Eggs
- 250g Self Raising Flour
- 1 tsp Baking Powder
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 75g Buttermilk
- 50ml Camp Coffee
- A little extra melted butter to brush in the tin to prevent sticking
- A little extra flour for dusting
- Icing sugar to decorate
Method:
- Brush a little melted Butter inside the tin making sure to get in all the nooks and crannies, then dust with flour, shaking the tin to ensure the whole tin is buttered and floured to help the cake turn out without sticking.
- Preheat the oven to 180 degrees centigrade and place a large baking sheet in the centre of the oven to place the bundt tin onto whilst baking.
- In a stand mixer, with an electric whisk or by hand with a bowl and wooden spoon, Cream the butter, sugar together well until pale and creamy
- Gradually add the eggs one at a time beating until incorporated
- Add the spices and baking powder to the flour and mix to distribute, then mix into the wet batter
- Mix in the the buttermilk and camp coffee then spoon into the bundt tin, smoothing over with a spoon to ensure it is all pushed into the points of the tin, pushing the batter up the sides of the tin a little.
- Bake in the oven for approx. 35-45 mins until cooked through, the sponge should be light and springy and when a knife or skewer is inserted into the centre of the cake it should come out clean.
- Once cooked, leave in the tin for 5 minutes invert the tin and carefully lift it up to reveal your amazing bundt cake. Dust with icing sugar for a snowy effect. Add a little sprinkle of glitter or edible lustre if you wish to make it twinkly. Slice and serve slightly warm. The cake will keep in an airtight container for up to 3 days or can also be frozen for up to 3 months.
See also: Celebrate National ‘Pizza With the Works (Except Anchovy)’ Day
