What joy, what happiness, what emotion !! Ah yes, sorry: Hello!

I can’t with myself … I am requesting content !! And it’s been a long time since I had saved this Bundt Cake mold and wanted to use it.

It’s Nordicware, but it must be old age (I don’t know why they gave it to me) and I’m happy to have it re-released: it “works” perfectly. I say very old because mine is black, and now they are silver …

But old or new I was afraid to use it. And yes … they have become ultra fashionable lately. How could I not be scared? What if I don’t get it? What if it doesn’t fit that beautiful shape? And if the half is unmold and the other is glued to the mold? What if…? what if…? What about siiiiiiiiii ???

I thought that everything bad that could happen to me would happen to me. But after a year of having my mold hidden (so as not to see it every so often and it will remind me of how coward I am … sorry, what it was!) I made a brave and intelligent decision: investigate ^ ^

And I didn’t have to go far. The same Nordicware page has given me all the advice I needed, and that I will be telling you throughout this post, to get a perfect Bundt Cake. But it is a normal cake !! … only in a special mold, of course.

I only transformed one of my recipes from “Plum” to “Bundt” Cake (in quantities especially since the Bundt mold is huge!).

I have to confess that while I write this even my cake is still in the oven … that is, being a scary chicken I assumed that it will work out well … hehehe. It’s just that the girls in Nordicware’s videos have inspired me a lot of confidence 🙂

Now if … I just unmold the Bundt, and it has been geniaaalll !!! ¡Bieeeennn !!!

Let’s go to the ingredients:

225 gr. of butter at room temperature
200 gr. of sugar
4 eggs
2 yolks
1 teaspoon of vanilla essence
320 gr. of pastry flour
1/2 teaspoons Royal yeast
1/4 teaspoon baking soda
175 gr. white chocolate
125 gr. of cream
200 gr. of frozen red fruits
125 ml. Buttermilk


* If they do not have soft butter because they forgot to take it out of the refrigerator on time or because at “room temperature” means -4º C … here are some options to speed up the process:

You can cut it into pieces and crush it against the bowl with a clenched fist (try to do it before adding the sugar or it can be quite painful … I say it from experience o_O).
Or you can place it in the microwave for about 5/10 seconds in the “defrost” option to prevent it from melting: we don’t want melted butter, so if you do this pay close attention and do it carefully.
* If they need to prepare the buttermilk because they haven’t got it at the supermarket, they can do it with 125 ml. of whole milk and 1 teaspoon of vinegar or lemon.

Now if … let’s go to the preparation:

Preheat the oven to 170º C (it is important that the oven has that temperature when introducing the Bundt).

Melt the chocolate, heat the cream and mix the two ingredients. Reserve.

Beat the butter with the sugar until you get a soft whitish cream.

For this recipe, and since I did not prepare it at home, I have used my old Moulinex blender again, which is much easier to transport. I had forgotten how well it works … my little girl, with how forgotten I had it and it behaved great, it has whipped a thousand wonders! hehehe

Add the yolks and eggs one by one, mixing well each time. Add the vanilla essence and mix.

Those who are using a mixer like mine, will have to go to the spatula at this point. Those who are working with the KitchenAid can continue to use it by changing the rod beater for the shovel.

Sift the flour with the yeast and the baking soda and add them intercalated with the buttermilk in two or three times. Mix until homogeneous.

Add the white chocolate mixture and mix well.

And finally add frozen red fruits and mix very well and quickly.

Pour the mixture into a greased Bundt mold. And here is another Nordicware tip: the ideal is to use a brush to spread the entire surface. They can use a vegetable spray, butter or margarine. In this way they will make sure to reach all the recesses of the mold and will facilitate the work at the time of unmolding the cake.

If they use butter or margarine then they should sprinkle the mold with flour.

I use a vegetable spray of Crefino brand and it goes very well for all my molds.

Ideally, let the preparation fall into a single place in the mold and settle on its own, that way it will fill all the holes in the shape of the Bundt. Then finish pairing it with a spatula and finally gently tap the base of the mold on the table (put a rag underneath to make sure you don’t break anything!). In this way we eliminate any air bubble that could have remained in the bottom of the mold and that would later be seen when unmolding the cake.

They take it to the oven for about 40 minutes (in my oven exactly 40 minutes, heat up and down without air). It is important not to open the oven until the cooking time is over so that the cake grows evenly.

It is also very important to wait 10 minutes before unmolding it on a rack. And Nordicware emphasizes that it is 10 minutes, neither one more nor one less. Because if they try to unmold it before, the cake may be very hot and break, and if they leave it for more than that time, the cake may stick to the mold. So you know: 10 minutes! I put on a watch and went to watch TV, to think about something else ^ ^

After unmolding it, let it cool completely before cutting it. It’s been sooooo nice … I almost got excited, hehehehe

And I have not put anything on top … but you can sprinkle it with icing sugar 🙂

It is rich, fluffy, delicious, moist, exquisite, spectacular … what else can I tell you to try it? Slimline? hehehe That instead of a Bundt Cake it would be a miracle !!!

I am so happy that I am already thinking about my next taste of Bundt, what do you think? Thanks Nordicware !! I don’t know what would have happened to me without his advice.

A big kiss!

Categories: Cake