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Thursday, August 5, 2010

No way, I was only joking! A cast iron bundt cake pan

I did a search for "cast iron bundt cake pan" as a joke. I didn't know there really were any.

Pictured above is the Lodge fluted cake pan, which is discontinued and very rare.

I've never had a need for one, so I'll never get one. There's one listed right now on ebay for $184, which I think is ridiculous.

Reportedly it makes great "apple cakes." I bet you can make an "apple cake" in a skillet!*

*Two Lodge 10 1/4 inch skillets have about the same volume. So, a recipe calling for a bundt cake pan, can be made in two 10 1/4 inch skillets.

This recipe comes with the pan:

1 1/2 cups of oil
2 cups sugar
3 eggs
1 tsp salt, cinnamon, baking soda
3 cups all-purpose flour
3 cups chopped apple
1 cup chopped nuts
1 tsp vanilla

Mix oil and sugar. Beat in eggs, one at a time. Add salt, cinnamon and baking soda to flour. Mix well. Stir flour mixture into egg mixture. Add apples, nuts and vanilla. Dough will be very thick. Put in Lodge Fluted Cake Pan that has been well greased w/shortening and lightly floured. Bake at 350 for 1 hour and 15 minutes.

Here's another recipe I found, slightly modified:

6 cooking apples
1/4 c honey
1 tsp cinnamon
1/4 tsp nutmeg

Cut, pare and thickly slice apples. Mix with honey and spices and set aside.

BATTER
3 cups cake flour
1 cup honey
3 tsp baking powder
1/2 tsp sea salt
1 cup canola oil
4 eggs
1/4 cup fresh squeezed orange juice
1 tbsp vanilla

Mix together dry ingredients in large bowl. Make a hole in center and add all of wet ingredients. Blend well. Will be thick.

Spoon in HOT CAKE PAN PREHEATED AT 350 FOR AT LEAST 15 MINUTES, alternating batter with apple layers. Finish with a batter layer on top.

Bake 1 hour, cool and turn upside down onto plate.

Sprinkle with powdered buttermilk or leave plain.



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