A Bundt cake ( / b ʌ n t / ) is a cake that is baked in a Bundt pan , shaping it into a distinctive donut 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 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum . Publicity from Pillsbury saw the cakes gain widespread popularity.
21-449: A Gugelhupf (also Kugelhupf , Guglhupf , Gugelhopf , pronounced [ˈɡuːɡl̩.hʊp͡f, -hɔp͡f, ˈkuːɡl̩-] , and, in France, kouglof [kuɡlɔf] , kougelhof , or kougelhopf , is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake , but leavened with baker's yeast . There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and
42-708: A marbled combination of the two. It is especially popular as a traditional cake in Central Europe. In the cuisine of the Pennsylvania Dutch it is known as Deitscher Kuche (German cake). In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire , eventually becoming standardized in Viennese cookbooks as
63-552: A 12-cup Bundt recipe will fill two standard cake pans, or one 13x9 sheet pan. Gugelhupf molds also have fluted sides, while other ring shaped molds like tube pans and savarin have straight sides to make releasing delicate fine crumb cakes like angel food cake easier. Since the name "Bundt" is a trademark , similar pans are often sold as "fluted tube pans" or given other similar descriptive titles. The trademark holder Nordic Ware produces Bundt pans only in aluminum, but similar fluted pans are available in other materials. Despite
84-562: A Bundt cake called the " Tunnel of Fudge ", baked by Ella Helfrich, took second place at the annual Pillsbury Bake-Off and won its baker $ 5,000. ($ 46,954 in 2023 dollars ) The resulting publicity resulted in more than 200,000 requests to Pillsbury for Bundt pans and soon led to the Bundt pan surpassing the tin Jell-O mold as the most-sold pan in the United States. In the 1970s Pillsbury licensed
105-405: A European brioche -like cake called Gugelhupf . In the north of Germany, Gugelhupf is traditionally known as Bundkuchen ( German pronunciation: [ˈbʊntkuːxn̩] ), a name formed by joining the two words Bund and Kuchen (cake). Opinions differ as to the significance of the word Bund . One possibility is that it means "bunch" or "bundle", and refers to the way
126-616: A cast aluminum version which Nordic Ware then made a small production run of in 1950. In order to successfully trademark the pans, a "t" was added to the word "Bund". A number of the original Bundt pans now reside in the Smithsonian collection. Initially, the Bundt pan sold so poorly that Nordic Ware considered discontinuing it. The product received a boost when it was mentioned in the New Good Housekeeping Cookbook in 1963, but did not gain real popularity until 1966, when
147-512: A dessert clearly identified as pandoro dates to the 18th century. The dessert certainly figured in the cuisine of the Venetian aristocracy. Venice was the principal market for spices as late as the 18th century, as well as for the sugar that by then had replaced honey in European pastries and bread made from leavened dough. It was at Verona , in Venetian territory, that the formula for making pandoro
168-570: A layer of sweetened ground poppy seeds or chocolate filling similar to Jewish babka . It is not closely related to the Christmas cake in Italy known as the pandoro nor to the American Bundt cake as that is not yeast based. Sometimes a regular pound cake or a marble cake made without yeast but baked in a Gugelhupf pan is also called Gugelhupf. Bundt cake The Bundt cake derives in part from
189-453: A long-pointed hood) derived from Latin cucullus , meaning hood or bonnet , and Hupf , which literally means "to hop" or "to jump". The Brothers Grimm wrote that the hupf may be a reference to the "jumping" of the dough caused by the yeast, but no firm etymological evidence exists for this. The earliest known Gugelhupf recipe, in Marx Rumpolt 's 1581 cookbook, describes a "Hat Cake" with
210-723: A refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition. The Gugelhupf was the sweet chosen to represent Austria in the Café Europe initiative of the Austrian presidency of the European Union , on Europe Day 2006. The word's origin is disputed. The old, South German name combines the Middle High German words Gugel (see also gugel ,
231-691: Is known as Wacker or Wacka . It is called bábovka in Czech and Slovak , and babka in Polish . In Slovenia , the standard word is šarkelj . Gugelhupf is made with a soft yeast dough , baked in a high, creased, toroidal pan. Depending on the region it can contain raisins , almonds or sometimes also Kirschwasser cherry brandy. Traditional Gugelhupf always contains some dried fruit, usually raisins, and sometimes other dried fruits like sour cherries can be soaked in orange juice or liquor. Some regional varieties (Czech, Hungarian and Slovak) are filled with
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#1732847930853252-874: The Volga Bulgars , often traded on the Volga with Scandinavian and German tribes , as described in the " Notes of Ibn Fadlan ". It is spelled kuglóf in Hungarian , kuglof ( Cyrillic : куглоф ) in Serbo-Croatian and Macedonian , Kugelhopf in Alsatian , kouglof in French and guguluf in Romanian . In Western Slovenia, it is also known as kuglof , and in Central and Eastern Slovenia, kugluh . In Upper Austria, it
273-605: The Bundt cake are American businessman H. David Dalquist and his brother Mark S. Dalquist, who co-founded cookware company Nordic Ware based in St. Louis Park, Minnesota . In the late 1940s, Rose Joshua and Fannie Schanfield, friends and members of the Minneapolis Jewish-American Hadassah Society approached Dalquist asking if he could produce a modern version of a traditional cast iron Gugelhupf dish. Dalquist and company engineer Don Nygren designed
294-545: The cake easier. Like other tube or ring style pans, the central tube allows faster and more even heat distribution when baking large volumes of batter. Ring pans like Bundt molds heat faster than regular round pans and they bake deep cakes evenly even at diameters over 9 inches. Usually heating cores are recommended for even heat distribution in deep cake tins and standard cakes larger than 9 inches in diameter. To bake in standard sized tins, Bundt recipes need conversion. A standard 9-inch cake pan holds around six cups volume, so
315-510: The city of Verona , pandoro traditionally has an eight-pointed shape. It is often dusted with vanilla scented icing sugar , which is said to resemble the snowy peaks of the Alps during Christmas. Pandoro appeared in remote times, the product of breadmaking, as the name, pan d'oro ( lit. ' golden bread ' ), suggests. Throughout the Middle Ages , white bread was consumed solely by
336-497: The distinctive shape and ornamentation recommendation, suggesting a similarity or intentional imitation of the shape of a medieval hat. In the Chuvash language , there is a dish called " Kugel Huplu " - and it translates as a Closed Pie (kugăl - pie, huplu - closed) , perhaps the name " Kugel hupf " was brought by the Huns ( Ogur ) tribes to Europe . Also, the Chuvash , being descendants of
357-403: The dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have suggested that Bund instead refers to a group of people, and that Bundkuchen is so called because of its suitability for parties and gatherings. Uses of
378-401: The name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes. To date more than 60 million Bundt pans have been sold by Nordic Ware across North America. November 15 has been named "National Bundt Day". Pandoro Pandoro ( Italian: [panˈdɔːro] ) is an Italian sweet bread , most popular around Christmas and New Year . Typically a product of
399-461: The rich, while the common people ate black bread. Sweet breads were reserved for the nobility. Bread enriched with eggs, butter, and sugar or honey as a sweetener were served in their palaces and known as royal bread or golden bread . 17th century desserts were described in the book Suor Celeste Galilei, Letters to Her Father , published by La Rosa of Turin , and included "royal bread" made from flour, sugar, butter and eggs. The first citation of
420-531: The similar shape, a Gugelhupf differs from contemporary Bundt-style cakes in that it follows a particular yeast-based recipe, with fruit and nuts, and is often deeper in shape and more decorative. Other yeasted, brioche-like cakes like babka and monkey bread can be baked in Bundt molds. Bundt pans are also used to bake modernized cake batters and boxed mixes with baking powder, and can be used to mold gelatin salad , ice cream and even savory molded dishes like meatloaf . The people credited with popularizing
441-473: The word bund outside of Europe to describe cakes can be found in Jewish-American cookbooks from around the start of the 20th century. The alternative spelling "bundte" also appears in a recipe as early as 1901. Bundt cakes do not conform to any single recipe; instead, their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, and is usually coated to make releasing
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