Bunt Cakes became famous in the 70’s and are still a great choice for the beginning cook or the more experienced as well. They come together easily and are almost impossible to mess up! My mom "Big Ann" was a true "Bunt Queen", her cakes were the talk of the town! I recall it was a Bunt Pan she gave me as a gift on my 13th birthday, saying it would be a great way for me to make extra income by making cakes to sell around town. I never did as she suggested I was too busy fishing, and getting into mischief as all 13 year old boys do. However I did use that pan for years, and it made many a fine cake to enjoy! Today I hope to share some recipes for Bunt Cakes that will bring some happiness to you and yours!
Bunt Cakes are simple cakes which require no frostings, but I do suggest a Sugar Glaze drizzled over the tops to make them even more elegant or to add another layer of flavor in some cases. These Sugar Glazes are very simple to make some suggestions will be offered with the cake recipes but they are not a must. The cakes will be great with or without them!
- Fresh Fig Cake:
- 3 Eggs
- 2 cups Sugar
- 1 cup Wesson Oil www.wessonoil.com
- 2 cups Gold Medal Flour www.generalmills.com
- 1 cup Buttermilk
- 1 tsp Baking Soda
- 1 cup diced Fresh Figs, or drained canned Figs www.cannedfigs.com
- 1 tsp Ground Cinnamon
- 1 tsp Ground Clove www.sadaf.com
- 1 tsp Salt
- 1 tsp Coco Powder www.SpiceHouse.com
Beat eggs. Add sugar and cream whipping till light and fluffy. Add Oil. Stir Baking Soda into Buttermilk. Alternately add flour and buttermilk mixture into a batter. Add remaining ingredients. Pour into a greased and floured Bunt Pan and bake at 350 degrees for 70 minutes or until test done. For the Glaze take 1 cup Powdered Sugar and mix with 1 Tbs + 1 tsp milk mix into a thick liquid and drizzle over the cooled cake once turned out on to a cake plate.
- Lemon Nut Cake:
- 1 pound Butter, softenedwww.challengedairy.com
- 2 cups Sugar
- 5 Eggs
- 4 cups Flour
- 1 tsp Baking Powder
- 2 oz Lemon Extract www.adamsextract.com
- 4 cups Pecans chopped
- 1 cup White Raisins www.zabars.com
Cream butter and sugar until fluffy, add eggs one at a time beating well after each addition. Sift dry ingredients together, and take 1 cup of the flour mixture to dredge the nuts and raisins in. Now alternately add the remaining flour mixture and butter to the mixture, fold in nuts and raisins. Pour into a greased ad floured Bunt Pan. Bake at 300 degrees for 1 hour or until cake test done. Foe a glaze add 1 1/2 Tbs Lemon Juice to 1 cup Powdered Sugar and mix into a thick liquid and drizzle over inverted finished cake while warm.
- Chocolate & Rum Pound Cake:
- 2 sticks Butter
- 1/2 cup Crisco, butter flavored www.crisco.com
- 3 cups Sugar
- 5 eggs
- 3 cups Flour
- 1/2 tsp Baking Powder
- 1/2 tsp salt
- 4 Tbs Coco Powder
- 1 cup Milk
- 1/2 Tbs Vanilla Extract www.tharakanandcompany.com
- 1/2 Tbs Rum Extract
Cream together Butter, Crisco, and Sugar. Add eggs one at a time. Sift together dry ingredients. Add alternately with milk. Add extracts mixing well. Pour batter into a greased and floured Bunt Pan, bake at 325 degrees for 80 minutes or until cake test done. I love this cake served warm with Coffee flavored Ice Cream….or just plain it is great!
While Bunt Cakes are simple they are also stylish desserts and are proper to serve anytime. You can find bunt pans at any retailer who sells cookware, I love mine and hope you will try these cake recipes soon! Like I said my mom "Big Ann" was considered the "Bunt Queen": these are just three of her all time favorites, and I swear by them! Good eats to you and yours!
