Perfect for East bun-dt-nies!
Carrot Cake Bundt
“Nordic Ware was founded in 1946 by a determined wife, Dotty, and her resourceful husband Dave, newly back from the second world war… In the beginning, Nordic Ware’s product line was only a handful of items, all of which were specialty Scandinavian ethnic cookware products…
Undoubtedly, Nordic Ware's most famous item is the Bundt® pan… Despite a lackluster introduction into our line in the early 1950s, the Bundt® pan rose to worldwide fame when it was used to bake a prize-winning cake in a national baking contest, and the rest, as they say, is history.”
There are plenty of Easter themed bakes out there, but a recurring theme (and one of our favourites) is a classic carrot cake. As we’re not so confident converting non-Bundt recipes for Bundt use we managed to find this 2.4 lt/10 cup recipe from Delicious magazine. Simple enough to follow it' all went swimmingly until we got to preparing our pan, and we should’ve known better! The recipe calls for a well buttered pan and that’s exactly what we did, however, we’ve previously flour dusted and used a great lining paste (coming up) but for some reason we trusted the butter only method and things did not turn out well, or at all!
So, with failure ringing in our ears we went straight to Bake Off alumnus Nancy Birtwhistle’s cake lining paste. Equal parts vegetable shortening, plain flour and vegetable oil. The resulting paste is easy to apply into all the details in the pan and keeps for ever in the fridge. The results speak for themselves!
Having baked something for the Easter Bunny it felt only right to add something eggy and whipped up a classic chocolate nest topped with chocolate mini eggs.