Our baking expert Tracy Macheta talks you through an American tradition...
I have a confession to make: I am ever so slightly obsessed by making bundt cakes and as a result I must be adding significantly to the coffers of the company that makes the glorious tins (or pans as they are known in the USA) in which you cook the bundt cake.
The bundt cake was popularised in North America in the 1950s and 1960s – a company called Nordic Ware trademarked the name "bundt" and made the tins from cast aluminium. The shape was inspired by a traditional European fruit cake known as a kugelhopf although Nordic Ware now makes a variety of tins all known simply as bundts. Over 60 million of them have been sold in the USA alone and interest is definitely on the increase in the UK.
The real rise to prominence of the bundt cake in America came about in 1966, when Mrs Ella Helfrich won second prize ($5,000) in the 17th annual Pillsbury Co. Bake Off with her "Tunnel of Fudge" cake. The rich chocolate cake develops a thick, fudge-like centre as it bakes – absolutely delicious. It's no wonder that Mrs Helfrich's recipe has become an American classic, while the recipe that won first prize in the contest ($25,000) - a snack bread made with processed cheese spread and dry onion soup mix – has faded into oblivion. Not surprising really!
Given that the fourth Thursday in November is celebrated as Thanksgiving Day in the USA, I thought it would be appropriate to give this month's recipe an American twist. I considered making something like pumpkin or sweet potato pie – both examples of vegetables being successfully used in desserts – as these feature heavily in traditional Thanksgiving meals.
However, I know that some readers may find those dishes a little unusual and so I returned to my favourite subject of cakes. Most people like cake and as I want to encourage people to bake at home, I thought a bundt cake would be less daunting than getting to grips with short crust pastry and pumpkins. You don't need a bundt tin to make the recipe – the best alternative is a 10 inch fairly deep round tin with a hole in the middle. These are also a more purse-friendly option than a genuine Nordic Ware bundt tin which would set you back about £30 - £35 although if you can stretch to buying one, it will last you a lifetime.
So in honour of Mrs Helfrich's place in the bundt hall of fame, this month's recipe is a Tunnel of Fudge cake with a chocolate glaze. The photo shows one I made in the Nordic Ware "Blossom" bundt tin. One warning – once you've been bitten by the bundt bug, you can never go back!
TUNNEL OF FUDGE CAKE
CAKE
You will need:
425g softened unsalted butter
340g caster sugar
6 large eggs
230g sifted icing sugar
270g sifted plain flour
65g sifted cocoa powder
225g chopped walnuts
GLAZE
80g sifted icing sugar
20g sifted cocoa powder
1 - 2 tbsps milk
Preheat oven to 170 C / 325 F / Gas mark 3. Grease and flour the bundt tin.
For the cake, cream butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each one. Slowly add the icing sugar and mix well. Stir in the flour, cocoa powder and chopped walnuts by hand until well mixed. Spoon the batter into the prepared bundt tin and level the top.
Bake for 60 – 65 minutes. As the centre of the cake is supposed to be a squidgy tunnel of fudge, you can't check for 'done-ness' by inserting a skewer. A correct oven temperature and baking time are essential.
Leave in tin to cool for 1 hour on a wire rack, then tip out flat side down onto the rack to finish cooling.
In a small bowl, combine the icing sugar, cocoa powder and milk until very smooth. Thin with a little more milk if necessary. Spoon over the top of the cooled cake – it should trickle down the sides and the centre of the cake.
Eat and enjoy!
