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No Bundts about it: you’ll love these breads, Bundt cakes and more recipes made in a fluted tube pan. A moist cake and generous frosting are filled with the fabulous flavor of caramel.
The pans became popular for cake baking in the 1950s and 1960s. The Bundt name is trademarked by the American cookware company, Nordic Ware, but other brands are sold under various descriptive names. When using a fluted cake pan, grease and flour it generously, getting all the nooks and crannies of the pan. And don’t forget to grease the tube.
It has fluted sides, and a hollow tube coming up through the middle. It is like a tube cake pan (aka angel food cake pan) with the exception of the sides. When turned out of the pan, a caked baked in it has crenelated sides, making it look somewhat like a wreath with a hole in the middle, with a rounded, grooved top.
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Bundt cake pans come in a variety of shapes and sizes. The basic fluted shape was probably inspired by early European molded cakes, like the Gugelhupf, a brioche-style cake.
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