By: Author Renee
Home » Recipes » Cake » Little Bundt Pound Cakes for #BundtAMonth
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Tables were covered in crisp, white linen. Exquisite china was placed ever so carefully in front of each chair. Silver flatware lined up perfectly straight next to the china. Flowers adorned the center of the table and was surrounded by tea candles. Fine crystal glasses glistened in the glow. One look and you knew it was a fancy event. Anticipation of the food to be served on such a beautiful setting sets in and excitement builds. Each course brings delight and the last course is the star of the show. Little bundt pound cakes are simple and yet can be quite fancy too.
What defines a fancy cake? This was something I had to ponder recently. We were challenged to bake a fancy bundt in celebration of the one year anniversary of Bundt-A-Month. Fancy could mean a lot of things. It could be with perfect decorations. I knew that choice was out since I’m piping challenged and wouldn’t go near fondant (yuck). It could be the ingredients. I though of rare fruits or specialty liqueurs but availability would be difficult. It could be the shape. That was it! And so my cake pan collection grew with the addition two little bundt pans.
Simple can be fancy too. It’s all in how you present it. Serve a little cake on good china and it magically becomes elegant. Being baked in a pretty shape helps too. The pans I used are made by Kaiser and can be found on Amazon →KaiserCast Star Bundform Pan
and KaiserCast Flora Bundtform Pan
. Or you can bake it in fancy paper loaf pans
and give them as gifts. The holidays will be here before you know it. (Note those are affiliate links to Amazon)
The recipe is for three small cake loaves. If you use the small 7-inch bundt pans like I did the batter will enough for two cakes and a few cupcakes. I topped the cakes with a dusting of confectioners sugar to enhance the pattern and design. You could also use a glaze and perhaps a sprinkling of toasted nuts. Serve it with fresh berries and whipped cream or homemade vanilla bean ice cream.
How do you define a fancy cake? It is with the decorations, ingredients, or the shape? Be sure to scroll down and see what the talented Bundt-A-Month bakers made for the challenge. I can’t wait to visit each one and check out their amazing cakes.
A recipe for little pound cakes which can be baked in small loaf pans or bundt pans. The cakes make wonderful gifts and can be a fancy or elegant dessert.
CourseDessert
CuisineAmerican
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Author Renee
Ingredients
- 2cupscake flour
- 1teaspoonbaking powder
- 1/4teaspoonsalt
- 1cupunsalted butter2 sticks, at room temperature
- 1 1/4cupsgranulated sugar
- 4eggsat room temperature
- 1/3cuphalf-and-half or whole milkat room temperature
- 1tablespoonbrandy
- 1teaspoonvanilla extract
- Confectioners sugar
Instructions
Preheat oven to 325 degrees F. Grease and flour three 7- X 3- X 2-inch loaf pans. If using paper loaf pans you do not need to grease and flour.
Whisk together flour, baking powder, and salt in a medium bowl.
Cream together butter and sugar in a large bowl using an electric hand mixer on high speed until mixture is light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add the flour mixture in three additions, alternatively with half-and-half in two additions, mixing on low speed until just combined. Do not over mix.
Stir in brandy and vanilla.
Divide batter evenly in the loaf pans.
Bake for 35 to 40 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
Cool cakes in the pans for 10 minutes.
Remove cakes from pans* and cool completely on wire racks.
*If using paper loaf pans do not remove the cakes from the pans.
Dust cakes with confectioners sugar.
Recipe Notes
Photo above is using small 7-inch bundt pans. The batter will make enough for two of those pans plus a little extra for a few cupcakes.
Recipe adapted from Southern Living 1986 Annual Recipes Cookbook.
Ready for more bundts?These fancy cakes will be inspiration enough for you to bake with us this month:
- Banana-Caramel Bundt Cake by Felice at All That’s Left Are The Crumbs
- Caramel Latte Bundt Cake by Heather at Hezzi-D’s Books and Cooks
- Chocolate and Wine Bundt from Holly at A Baker’s House
- Cinnamon Chocolate Bundt Cake by Alice at Hip Foodie Mom
- Devil’s Food Bundt Cake with Caramel Glaze by Lora at Cake duch*ess
- Funfetti Pudding Cake by Kate at Food Babbles
- Hong Kong Chiffon Mini Cakes by Kim at Ninja Baking
- Lemon Frangipane Bundt Cake by Paula at Vintage Kitchen Notes
- Little Bundt Pound Cakes by Renee at Magnolia Days
- Oreo Stuffed Chocolate Bundt Cake by Anuradha at Baker Street
- Red Velvet Chocolate Chip Bundt by Anita at Hungry Couple
- Rose Mini Bundt Cakes by Veronica at My Catholic Kitchen
- Simple Orange Bundt Cake by Kathya at Basic N Delicious
- Streusel Apple Bundt Cake by Laura at The Spiced Life
- Triple Chocolate Mini Bundts by Stacy at Food Lust People Love
- White Chocolate Bundt with White Chocolate Cream Cheese Frosting by Sandra at Sweet Sensations
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a fancy bundt
- Post it before September 30, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun!Follow Bundt-a-Month onFacebookwhere we feature all our gorgeous bundt cakes. Or head over to ourPinterest boardfor inspiration and choose from hundreds of Bundt cake recipes.
Happy Baking!
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