What Are Bundt Cake Pans?

The Bundt Pan was invented by H. David Dalquist, founder of Nordic Ware Bundt Pans in 1950, on the request of members of the Minneapolis Center of the Hadassah Society. Earlier, they had old ceramic cake pans, but then they wanted a special one, in which they that could make kugel, a Jewish dessert. Dalquist created a new shape and provided regular folds to make it easier to cut the cake. These pans were called "Bundt pans" because "Bundt" is German for a gathering of people. Dalquist added a "t" to the end of "Bundt" and trademarked the name.

A Bundt cake is a dessert cake cooked in a Bundt pan or a round baking pan with a tube in the middle with fluted, decorated sides. The hole is there so, that the the large cakes are baked evenly, as hot air is circulated all the way around the cake. They generally need a 12-inch, or 10-cup Bundt pan, that is the pan measures 12 inches from side to side, and holds 10 cups of liquid.

Now, fancy Bundt pans are found in the market such as, Cathedral Bundt pan, Sunflower and Star Bundt pans, along with the Castle Bundt pan, the Chrysanthemum Bundt pan and the Mini Bundt pans to make simple spectacular cakes.

Features:
- Cake mixes designed for the Bundt pans can be found at Nordic Ware or other outlets.
- Recipes are available from the Nordic Ware website or their cookbooks.
- Easy to slice, even thin slices hold together well.
- Can be easily removed from the pan and cleaning is no problem.
- Quick coffee cakes - easily turn a white or yellow cake mix into a coffee cake by adding/varying ingredients.
- Looks like a professionally baked gourmet cake.
- Can also be used for gelled salads and desserts, as well as a shaped meatloaf.
- Available in different styles and shapes, for holidays, special events or everyday.

Using Tips:
- Grease or spray with baking oil, as dusting of flour may not always be helpful.
- Cool the cake completely before removing it.
- Never use any metal object to remove the cake, it will scratch and damage the pan.
- Rubber spatula can be used to release the cake, as it slips down the large fluted edges.
- To remove the cake, keep a large plate over the pan and while holding the plate, invert the pan.
- After inverting, allow it to cool a few minutes before frosting.
- Fill pan with hot soapy water and let soak for a few minutes, hand wash and dry thoroughly.
- For meatloaf, use leaner meat and carefully drain off any grease after cooking, before inverting it unto the serving plate. Use hot pads or mitts while handling.