I Like Big Bundts 2011 - 30 Days of Bundts!

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National Bundt Day - November 15, 2011

Happy National Bundt Day!! Whoo Hoo! Thank you so much for following along with me on my quest to spread Bundt love because...I LIKE BIG BUNDTS!

In addition to it being National Bundt Day, it's a very special day for blogger, Katrina of Baking and Boys! It's her birthday so please go over to her blog and leave a birthday greeting!

Here is a recap of I Like Big Bundts 2011! Click on the title for a link to the post and recipe. If that isn't enough bundts for you...see the I Like Big Bundts page!

I hope you made a bundt for your friends and family. If you submit a photo by Nov 24, 2011, I'll send you a JustJennDesigns button to wear on your apron, bag or shirt! :) Submission info here.

Thank you again for all the encouraging tweets, Facebook messages and comments. You kept me going!

Happy Happy Happy Bundt Day!

- mary the food librarian

Day #1: Buttercake Bakery's Marble Bundt Cake

Day #2: Lemon Bliss Bundt

Day #3: Double-Chocolate Bundt Cake with Ganache Glaze

Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze

Day #5: Gingery Pumpkin Breakfast Bundt

Day #6: Maida Heatter's Budapest Coffee Cake Bundt

Day #7: Dark Chocolate Bundt

Day #8: Banana Chocolate Chip Bundt

Day #9: Apple Spice Bundt

Day #10: Pumpkin Spice Bundt

Day #11: Doll Bundt Cake

Day #12: Light Chocolate Bundt with Coffee Glaze

Day #13: Spiced Cranberry Bundt

Day #14: Brown Sugar Bundt

Day #15: Buried Alive Bundt Cake

Day #16: Leftover Halloween Candy Bundt

Day #17: Lemon Bundt Cake

Day #18: Ultimate Streusel Bundt Cake

Day #19: Vanilla Bean Bundt Cake with Strawberries

Day #20: Chocolate & Zucchini Bundt

Day #21: Rice Krispies Bundt

Day #22: Tomato Soup Bundt

Day #23: Cinnamon Chocolate Bundt

Day #24: Broken Glass Jello Bundt

Day #25: ApplePearSauce Bundt

Day #26: Vegan Beet Bundt

Day #27: Chocolate Crown Bundt

Day #28: Blackberry Bundt

Day #29: Eggnog Bundt


Day #30: Fuyu Persimmon Bundt

Fuyu Persimmon Bundt - Day #30 of Food Librarian's I Like Big Bundts 3

Fuyu Persimmon Bundt

I Like Big Bundts - Day #30

HAPPY NATIONAL BUNDT DAY!!

                 HAPPY NATIONAL BUNDT DAY!!

                                  HAPPY NATIONAL BUNDT DAY!!

          HAPPY NATIONAL BUNDT DAY!!

                        HAPPY NATIONAL BUNDT DAY!!

Woo Hoo! It's Day #30 of I Like Big Bundts 3! I can't believe I made 30 bundts for the third year in a row!


This is one of my favorite bundts! It uses Fall's perfect fruit - the Fuyu Persimmon. It's really important to know the difference between the fuyu and hachiya persimmon. The Fuyu you can eat hard (like an apple) or soft, but the Hachiya can only be eaten soft. Please don't mix up the two! Walnuts and raisins, ground cloves and cinnamon makes this Bundt full of fall flavors.

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! I'm going to put together a round-up of all the bundts submitted! The submission info can be found here!


This is a post where I can say "As Seen In"! :) This recipe appears in Christie Matheson's Cake Simple book (pages 82-83). This post talks about my 15 minutes of Bundt fame!


Here are my mom and dad and their fuyu kaki (Japanese for persimmon) tree!

Happy Happy Happy Bundt Day! ! ! ! ! Thanks for playing along with me this year and I can't wait to see your submissions for the round-up!

Whew. I think I'm going to put away the Bundt pans for a bit and make some brownies now. :)
- mary the food librarian

Fuyu Persimmon Bundt Cake Recipe
Adapted from Sunset Magazine. Also appears in Cake Simple by Christie Matheson

Ingredients:
3 cups firm Fuyu persimmons (about 3 persimmons), chopped (NOT Hachiya persimmons)
2 teaspoons baking soda
1/2 cup or 1 stick or 4 ounces butter, softened
1 2/3 cup sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup walnuts, chopped
3/4 cup raisins

Directions:
1. Preheat oven to 350 degrees.
2. Prepare 12-cup Bundt pan by spraying it with baking spray or greasing and flouring the pan. (My favorite Bundt pans are Nordic Ware and my favorite baking spray is Bak-Klene brand)
3. Fruit: In a medium bowl, mix the chopped fuyu persimmons with 2 teaspoons baking soda. Set aside.
4. Dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cloves, cinnamon and nutmeg.
5. Using a mixer with paddle attachment, cream butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, lemon juice, and vanilla. Beat until fluffy.
6. With the mixer on slow speed, add the fruit mixture into the batter.
7. On slow speed, add the flour mixture and mix just until blended. It's okay if it's not fully blended as you'll fold the last ingredients next.
8. Fold in the walnuts and raisins. The batter will be thick.
9. Pour batter into Bundt pan. Smooth the top.
10. Bake for 55-60 minutes until the toothpick inserted comes out clean.
11. Cool in the Bundt pan for 15 minutes then invert onto cooling rack and let cool.

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt
Day #27: Chocolate Crown Bundt
Day #28: Blackberry Bundt
Day #29: Eggnog Bundt

Recipe: Click here for printable recipe

Bundt Pan: Traditional 12-cup Bundt Pan
  

Eggnog Bundt - Day #29 of Food Librarian's I Like Big Bundts 3

Eggnog Bundt

I Like Big Bundts - Day #29

Oh my goodness. It's almost here! National Bundt Day is tomorrow! Woo Hoo! Let's all celebrate the great Bundt with some tasty goodness. The Bundt is just freaking awesome. Seriously. Ready to eat for breakfast, lunch or dinner...and all moments in between.

Today's bundt is an Eggnog Bundt! You know you'll have a boatload of eggnog in the upcoming holiday season...if you have a cup leftover, here's a bundt for you!


I adapted this recipe from Flo Braker (don't you always want to say her last name "Baker"...so close) Baking for All Occasions. However, I omitted the dried currants and the crystal rum glaze.

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!

I hope you make a bundt to celebrate the bundt, but most importantly, to share it with your friends and family!


I made 1/2 the recipe and baked it in a 6-cup bundt. I made a powedered sugar and eggnog glaze to top the bundt.


See you tomorrow for National Bundt Day!!! Yipppppeeeee!!!

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt
Day #27: Chocolate Crown Bundt
Day #28: Blackberry Bundt

Recipe: Click here for printable recipe
Adapted from Flo Braker's Baking for All Occasions

Blackberry Buttermilk Bundt - Day #28 of Food Librarian's I Like Big Bundts 3

Blackberry Buttermilk Bundt

I Like Big Bundts - Day #28

We're almost to the day! National Bundt Day! Woo Hoo! We're on Day #28 of I Like Big Bundts 3...bringing you 30 bundts in 30 days.

Today's bundt is a yummy Blackberry Buttermilk Bundt from Bill Yosses' book, The Perfect Finish. This is a really lovely book (wonderful photos) with lots of bookmarked recipes. Check it out here on Amazon or see if your local library has it!

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!

Bill's recipe calls for a heated glaze to be poured over the bundt. I didn't do that and just made it quick orange juice and powdered sugar glaze. Um, that was my creative decision...yeah, right. It has nothing to do with me not reading the directions completely. Nah... ;)

Grab some blackberries and make a bundt! Hope you are baking up your Bundt to celebrate National Bundt Day soon! :) Have a great one today! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt
Day #27: Chocolate Crown Bundt

Recipe: Click here for printable recipe
Adapted from The Perfect Finish by Bill Yosses (page 128)

Bundt Pan: Traditional 12-cup Bundt Pan
Bundt Pan: Smaller 6-cup Bundt Pan (the traditional bundt pan is 12-cups) (I made 1/2 the recipe and used this 6-cup Bundt pan)

Chocolate Crown Bundt Cake - Day #27 of Food Librarian's I Like Big Bundts 3

Chocolate Crown Bundt Cake

I Like Big Bundts - Day #27

We are almost there! National Bundt Day is Tuesday! I hope you are planning to make an awesome bundt to celebrate. I can't wait to do the round-up of Bundts you make!

We're on Day #27 of I Like Big Bundts...my marathon of 30 Bundts in 30 Days. I'm in the last stretch and see the finish line!

Today, it's one of those "back of the package" recipes. This recipe was on the packaging that came with the Nordic Ware 6-cup Bundt pan. I have two 6-cup Bundt pans. I really like my new "Platinum Collection" pan (Amazon) - the curves are sharper and it's heavier than the other one (both made by Nordic Ware)

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!

This recipe is very easy to make...it's a vanilla batter with a bit taken out and chocolate syrup added to make a chocolate batter. Although the chocolate batter goes on the bottom of the pan, it ended up on the top of the pan (which, when inverted, is the bottom of the cake).

Have a great Saturday! We should have some rain here in Los Angeles...perfect time to make a Bundt! :)

See you tomorrow for another bundt! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt

Recipe: Click here for printable recipe
From the Nordic Ware 6-Cup Bundt Pan package (a "back of the can" recipe!)

Bundt Pan: Smaller 6-cup Bundt Pan (the traditional bundt pan is 12-cups)