Bund Cakes with a T

Looking online I discovered my yellow bundt pan now comes under the category of vintage. Bundt pans have been around since the 50's but in the late 60's they really came into popularity when recipes using these pans won the Pillsbury Bake-Off contests. The founder of Nordic Ware in St. Louis Park, MN was responsible for designing this bundt pan fashioned after a German version of a bund pan. Bund means gathering in German. David Dalquist added the t to the word bund and his creation took off. Nordic Ware estimates more than 40 million original pans are in use. Today manufacturers have taken bundt pans to new heights with various patterns in the pan and different sizes.

Hard to believe but I still own this $.99 Bundt Cake recipe booklet (circa 1974)!!
Definately on my wish list is this mini bundt pan

especially when I saw these cute mini angel food cakes at the bakery today. 

Gosh think of all the possibilities serving these cakes.
I am still on a birthday celebratory roll. A friend went beyond, beyond on a solo culinary journey to  create this scrumptious meal pictured below. Creamy Baked  Asiago Chicken with a Balsamic Reduction had  the starring role with wild rice and green beans sides.

Of course the piece de resistance for me was the dessert, a 7-Up Bundt Cake. It was super moist with a delicious lemon flavor. Lots of possibilties for toppings which include: icing, powdered sugar or fresh fruits. One of the best parts of this dessert was the simpliity of ingredients and the directions. So dust off your bundt pan and give some serious thought to making this one.  

  7 Up Bundt Cake

Cake Ingredients:

• 1 box Yellow Cake Mix
• 1 small box Instant Lemon Pudding
• 1- 1/2 cups 7 Up (not diet)
• 4 large eggs
• 3/4 cup vegetable oil

Glaze Ingredients:

• 2 cups powdered sugar
• 1 tablespoon lemon juice
• 2 tablespoons milk
• Lemon zest

Cake Directions::

• Preheat oven to 325 degrees and spray 10-inch bundt pan with nonstick cooking spray.
• In a medium bowl, combine all the cake ingredients. Mix until thoroughly combined.
• Pour batter into bundt pan.
• Bake for about 45-55 minutes or until a toothpick inserted comes out clean.
• Allow to cool completely, then remove from bundt pan.

Glaze Directions: 

• In a small bowl, combine powdered sugar and lemon juice.
• Add milk slowly until you’ve reached desired consistency.
• Pour over cake.

Looking for another tasty bundt cake recipe? How about Ring of Coconut Fudge? This is one of my all time favorites.
https://sockfairies.blogspot.com/2013/11/the-book-thief.html

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Cook's notes: This recipe was developed by Lucy Dellapiano. It was a winner in the Pillsbury Bake-Off in 2004. I came across the recipe on the back of a bag of Pillsbury flour at that time and it has been one my favorite cakes to make since.
The cake has a moist dense chocolate flavor enhanced by a tunnel of cream cheese mixed with coconut. It does not get any better than that!
The bundt cake serves 12-14. I recommend keeping the cake in the refrigerator because of the cream cheese layer. I added my own touch to the cake by using a favorite homemade chocolate frosting.

Check back for Creamy Baked Asiago Chicken recipe. And thanks to Cathy for such a stellar dinner.