Wednesday, February 4, 2015


I am one of those people who just doesn't believe everything she sees on the 'net'. So when I received this recipe saying it was 100 years old I looked up "bundt pan". I remembered when bundt pans became a 'new' thing. My thought is that this cake recipe may truly be over 100 years old but if so the instructions, etc have been changed. We did not have bundt pans over 100 years ago. And over 100 years ago most recipes used lard, not oil. It does sound like a tasty cake, though. The recipe follows this bundt cake/pan article.

From Wikipedia, the free encyclopedia

Bundt Cake
A simple Bundt cake
Place of originUnited States
Region or stateMinneapolis
CreatorH. David Dalquist and Mark S. Dalquist[citation needed]
Main ingredientsFloursugareggs
 Cookbook:Bundt Cake   Bundt Cake
Bundt cake /bʌnt/ is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 60s, after cookware manufacturer Nordic Waretrademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

Cold Oven Pound Cake
This recipe is over 100 years old.
1 cup oil
3 cups sugar
3 cups flour
1 cup buttermilk
6 eggs – add one at a time
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract or to taste
Mix your dry ingredients together, add oil and buttermilk. Then add eggs, one at a time. Last add your extracts. This recipe makes a thin batter and should not be over mixed. Only mix by hand. Pour into a cold, greased and floured bundt pan. Cook 300 degrees for 1 and 1/2 hours. Cool in pan for exactly 10 minutes.

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