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Liner saved from a famous Bundt cake pan

This week's recipes include German pound cake, gala rainbow ice cream mold, and inside-out chocolate Bundt cake
From the Kitchen by Joyce Walter

Without being aware of it, there might have been a treasure stored in a household cupboard for several decades.

That only became apparent after coming across a bag of recipe pamphlets and kitchen bakeware liners that had been saved for future reference.

One of the liners is for “the original and famous Nordic Ware 12 cup fluted Bundt pan . . . America’s most popular bake and salad mood.”

Research indicates that since the pan was developed in Minneapolis in the early 1950s more than 70 million of the pans have been sold — which means the pan in my cupboard isn’t worth as much as originally thought.

This week’s recipes come from the reverse side of the Bundt pan liner.

• • •

German Pound Cake

1 cup butter
1 cup granulated sugar
1 cup confectioner’s sugar
4 eggs, separated
1 tsp. vanilla extract
1 tsp. almond extract
3 cups flour, sifted 3 times
2 tsps. baking powder
pinch salt
1 cup milk   

All ingredients must be at room temperature.

In large bowl, cream butter. Sift the two sugars together and add gradually to butter. Add unbeaten egg yolks, one at a time, and beat until smooth. Add in extracts.

Sift flour three times with baking powder and salt. Add flour to mixture, alternately with milk. Beat egg whites until stiff and fold into batter.

Grease the 12-cup Bundt pan. Pour batter into pan and bake at 350 degrees F for 1-1 1/4 hours or until cake tests done. Cool in pan for 10-15 minutes then turn out onto rack or serving plate. Sprinkle with confectioner’s sugar or a favourite frosting drizzled over cake.

• • •

Gala Rainbow Ice Cream Mold

1/2 gallon vanilla ice cream
1 pt. orange sherbert
1 pt. lime sherbert
1 pt. lemon sherbert

Allow vanilla ice cream to soften. Make small balls of assorted sherberts, the size of a golf ball. Place in freezer if they should begin to melt.

Stir softened ice cream to a creamy consistency. Spread about 1 cup in bottom of 12 cup Bundt pan. Place 1/3 of assorted sherbert balls in pan. Top with half of remaining ice cream. With flat side of metal spoon press mixture tightly into pan. Continue with remaining sherbet and ice cream, pressing firmly in place. Smooth top and cover with foil. Freeze.

To remove from pan, dip bottom in warm water and turn out on serving plate. Return to freezer to firm up outside of mold. To serve, slice with a warm knife. Serve with cake or cookies or by itself. Leftover mold may be covered with foil and frozen indefinitely. 

• • •

Inside-Out Chocolate Bundt Cake

1-14 oz. pkg. Jello instant chocolate pudding mix
1-18 oz. pkg. Devil’s Food or chocolate cake mix
1-12 oz. pkg. chocolate chips
1 3/4 cups milk
2 eggs

Combine pudding mix, cake mix, chocolate chips, milk and eggs. Mix until well-blended, about 2 minutes. Pour into a greased and floured 12 cup Bundt pan.

Bake at 350 degrees F for 50-60 minutes or until cake springs back when lightly pressed with a finger. Do not overbake. Cool 15 minutes in pan. Remove from pan and continue cooling on a rack or plate. Frost if desired.

Joyce Walter can be reached at

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