|Photo: Sunset Magazine|
"Today, there are nearly 60 million Bundt pans in kitchens across the continent," says David Dalquist, President of Nordic Ware, and son of the company's co-founders. "Almost a Bundt pan in every pantry... the cultural embrace of The Bundt is now seen as a uniquely American phenomenon.
In honor of Nordic Ware's 65th Anniversary this year and to continue celebrating the popularity of the Bundt® Pan, Nordic Ware held its inaugural "History Hunt," intended to unearth some of the first Nordic Ware Bundt® Pans sold over 65 years ago. I'll keep you posted on the results. I'm sure I have a few packing away in my garage :-)
Here are some Nordic Ware Pumpkin Bundt Pans for Thanksgiving!
|Nordic Ware: Great Pumpkin Bundt Pan|
CHOCOLATE PUMPKIN MARBLE BUNDT CAKE
1-1/2 cups (3/4 lb.) sweet butter, room temperature
3 cups sugar
6 large eggs
2 teaspoons Madagascar vanilla
1 1/4 cups canned pumpkin (I use an all natural canned pumpkin)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
1. In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at time, beating well after each addition. Beat in vanilla. Scrape half mixture into another bowl.
2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with flexible spatula just until blended.
3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in 350° regular or 325° convection oven until wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto rack, lift off pan, and cool cake completely.
|Nordic Ware: Turkey Bundt Pan|