The winning Flavors Di "Vine" bundt cake, above, was baked in a NordicWare Fleur De Lis pan and may be garnished with powdered sugar and sugared grape clusters. Below, Michael Valley's Hawaii 5-OH! Spice Cake fills a full bundt pan and several mini-pans.
Bundt cake beauty wins anniversary competition
NordicWare, makers of the bundt pan, celebrated the 60th anniversary of the specialty baking pan with this year's "Bundts Across America" recipe contest.
The winning recipe was from Margo Murdock Murphy of California for a cake made with chocolate and red wine.
Entries were to reflect their home states, with finalists including an Iowa Sweet Corn and a Fresh Basil Bundt Cake and HoneyBee Good Cheesecake from Arkansas.
Hawaii's finalist was Michael Valley's "Hawaii 5-OH! Spice Cake," made with Chinese five-spice, coconut and toasted macadamia nuts.
Flavors Di 'Vine'
1 box devil's food cake mix
1 small box (6 ounce) black cherry sugar-free gelatin
4 eggs, at room temperature
1 cup California cabernet sauvignon wine
1/2 cup vegetable oil (Wesson brand preferred)
» Wine glaze:
2 tablespoons butter, room temperature
1/2 cup cabernet sauvignon
1 cup powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease a 10-cup bundt pan with non-stick cooking spray. Be sure to grease grooves of pan well to prevent sticking.
In a large mixer, beat cake mix, gelatin, eggs, wine and oil on low speed 30 seconds. Increase speed to medium and continue to beat 1 minute. Occasionally scrape bowl so all ingredients are well mixed.
Slowly pour cake batter into pan. Gently tap filled pan on counter to release air bubbles. Bake on middle rack 40 minutes.
Cool 10 minutes, then use a plastic knife to carefully loosen sides of bundt pan and invert onto wire cooling rack.
To make glaze: Combine butter, wine and powdered sugar in medium pan. Bring to boil. Remove from heat and stir in vanilla extract. Set aside to drizzle individual slices of cake.
THE HAWAII finalist's cake requires both a 12-cup classic bundt pan and four to six mini bundt pans.
Hawaii 5-OH! Spice Cake
2 boxes French vanilla cake mix
2 boxes instant coconut cream pudding mix
1-1/2 cups oil
2 cup water
3 tablespoons Chinese five-spice
2 cups shredded coconut
1 cup chopped toasted macadamia nuts
1 teaspoon coconut extract
» Coconut Cream Cheese Glaze:
4 ounces cream cheese
1/2 teaspoon coconut extract
Powdered sugar, as needed
Preheat oven to 325 degrees. Grease and flour a 12-cup classic bundt pan and 4 to 6 mini bundt pans.
Beat together cake and pudding mixes, eggs, oil and water. Stir in five-spice, coconut, nuts and coconut extract. Fill large bundt pan 1-1/2 inches from top; divide remaining batter among mini pans. Bake 1 hour, until cake tests done.
Cool 10 minutes, then release from pan. Cool.
To make glaze: Mix cream cheese and extract, adding just enough powdered sugar for a smooth consistency.
Drizzle cake with glaze and sprinkle with more toasted chopped macadamia nuts.
Nutritional information unavailable.