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Pine Forest Bundt® Pan

Pine Forest Bundt® Pan

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Peppermint Pine Forest Bundt

2.3 based on 10 reviews

PREP: 15 MINUTES

COOK: 1 HOUR

SERVINGS: 8 - 12 SERVINGS

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Ingredients

  • 1 cup unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon peppermint extract

Directions

Preheat oven to 350°F. Butter and flour pan thoroughly before baking; set aside. Mix on high speed, beat butter and sugar until light and flu y. Add eggs one at a time, beating well after each addition; add vanilla and peppermint extract and salt. With mixer on low, gradually add flour, beating just until combined (do not over mix). Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 10 minutes. Invert onto a wire rack, and turn upright to cool completely. Dust with powdered sugar as desired just before serving.

Read Recipe Reviews

    I used the recipe today that came with this pan- like others have said, it didn’t rise at all and was so dry & hard as a brick even though I took it out of the oven 8 minutes before the recommended baking time- tastes like it was over baked -I have loved every one of your cake recipes but this one is terrible- cake looked beautiful but could hardly cut it with a sharp knife- I recommend you either adjust this to add some liquid and baking soda/powder- I won’t used this one again-good thing I did this test run first -was going to make it for holiday dinner -sorry but this was really a disappoinment

    The recipe does not fill the pan. Why include a recipe with the pan that doesn’t work for that pan? The cake was very dense and dry. I recommend you find another recipe for this beautiful pan.

    This recipe is a disappointment. Although the flavor is good – the cake is dry. The batter is not enough to adequately fill the pan.

    This does not make enough batter to fill the pan. The taste is good. Like a pound cake. But I it didn’t work for me.

    Good recipe. As to the other comments, yes, this is a pound cake. Rather than trying to make the cake rise I would suggest making two recipe batches of batter. Any left over batter could be baked in muffin/tins or in small loaf pans adjusting the temp accordingly. If the treeform pan has to much batter and crowns above the pan simply level the cake with a knife or unwaxed dental floss.

    I made this for the first time last year at Christmas, it was a big hit, everyone loved it, it is a very dense cake but very good. Best of all you don’t have to frost it, the dusting of powder sugar makes a lovely snow effect.

    Exactly as the previous 2 reviewers. I also used the recipe that came with the form. Again, like the others taste wasn’t the issue. It didn’t rise and had the consistency of a pound cake, which would of been fine had I known it was a pound cake. It rose just above the decorative bottom, so you couldn’t see the bottom as shown in the photo at all. I love the form and am planning on making it for Christmas dinner, but I’m working on someway to have it rise. I added pudding mix to another attempt. And yet another variation. I will say that I did make one that was closest to a working model, as according to my tasting guinea pigs had a delicous taste. Use the same recipe as on the form supplied. Pour 1/3 of your batter and then add two pears cut into this slices in a full layer with the skin side facing the outer rim of the cake form. On top of the pear layer add a small jar (approx. 1/2 cup of Williams Pear condit”. It’s a jelly like consistency, and spread the over the pears. The williams pear condit can be found in a fancier store about 4-5 dollars. You can also use the french jam available in your local store along with other jellies and jams. This will give the cake rise, and as the condit and pears cook within, They lend height and moistness to the cake. I decorated it powdered sugar and chopped pecans and golden raisins at the base. I made this for Thanksgiving, and would make it again….it got rave reviews from a room of twenty….Problem is the same people are coming for Christmas….ugh, don’t want to repeat. Gotta brainstorm fast….Thinking of doing the same with perhaps cranberries and a crackling of vanilla bean. Oh, I forgot, obviously add the other 2/3 of the batter on top of the condit and pears. Enjoy. This didn’t add any time to the recipe. And for anyone that reads this, It is really important to use the butter when it is slightly chilled, just a “snap” to it is perfect. Important to not overbeat batter…..this will push the air bubbles out and make your cake more dense. Enjoy!!! The Nordic Bundt cake forms are the only one s that I use. They are extremely well made and enjoyable to work with. Happy Baking, Suzette 🙂

    I wish I’d read the other reviews before trying this recipe and unfortunately have to agree with the fact that the cake just doesn’t rise enough to show off the beautiful details of the cake pan. I was hoping to give it as a gift but not sure if that will happen! Love the pan but will look for another recipe to use next time.

    I had the same experience as the reviewer above. The cake did not rise very well. It was tasty but very dense. I made it again adding 1 tsp of baking soda. It still did not rise enough to reach the decorative edge around the top. I would not make this again or recommend it.

    I made the recipe that is printed on the package, the peppermint bundt. It is tasty, but a little heavy on the peppermint. Also, I kept checking because it has no leavening. It only rose to below the edge of the decorative edging. Small pieces, because a little goes a long way. I would add some sort of leavening. I did not expect a pound cake.

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Product Used In This Recipe

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Pine Forest Bundt® Pan

Pine Forest Bundt® Pan

SEE PRODUCT