Bundt Cakes are Back!

I am participating in the Friday Show and Tell at My Romantic Home. You can join in too at http://romantichome.blogspot.com/.

I must confess that I am currently obsessed with Bundt pans. It makes me giggle to type that out, but it is true. I love the idea of tossing in some batter and out comes a very complicated looking cake. Of course, you should always use Baker's Joy if you want it to come out perfectly. This stuff is liquid gold for Bundt pans and I keep my pantry stocked with it during the Holiday baking rush. The Bundt pan manufacturer Nordic Ware Company recommends it and I have found it to be the best.

I look forward to seeing different seasonal pans that the Nordic Ware Company comes out with. I actually found some this season that were pretty reasonably priced and indulged on the Chrysamthemum for my collection. This one can be used for all seasons but looks especially pretty on a fall table.

The Sticky Toffee Pudding mix came with my wreath pan. I tried it and I was hooked. So gooey and delicious.

My current collection isn't big, but definitely growing every year.

I have one of the original avocado green Bundt Pans given by my good friend Becky. I think it started off my collection. No matter it doesn't have a non-stick lining. The Baker's Joy helps it work perfectly.

Here are the pans I currently own:

Holiday Tree Bundt Pan. My favorite for my almond bundt cake. A dusting with powdered sugar makes it a winter wonderland.

Palace Royale Bundt Pan (retired). Beautiful for a birthday cake for a boy or girl.

Garland Bundt Pan

3D Great Pumpkin Bundt Pan

Holiday Wreath

Crysanthemum Bundt Pan (shown above)

Here is my favorite bundt cake recipe. I love to serve this at my Christmas tea every year. Everyone loves it! I use it in my Holiday Tree Bundt Pan.

Glazed Almond Bundt Cake

1 c. butter, softened
2 c. white sugar
4 eggs
1 1/2 tsp. almond extract
1 2/3 tsp. vanilla extract
2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. ground almonds
1 c. milk

Icing
1/4 c. milk
3/4 c. white sugar
1/2 tsp. almond extract
1/2 c. toasted sliced almonds

Toast almonds on cookie sheet with parchment paper for 9 min. in a 350 oven.

Preheat oven to 350. Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.

In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 tsp. almond extract and vanilla. Beat in the flour mixture alternately with 1 c. milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper.

Combine 1/4 c. milk, 3/4 c. sugar, 1/2 tsp. almond extract and toasted sliced almonds; pour over warm cake.

Serves 16 Persons