National Bundt Cake Day

Well, I think tomorrow is National Bundt Cake Day. I say "I think" because I can't seem to find a definitive answer. The first National Bundt Cake Day was November 15, 2006 and was started to celebrate the 60th anniversary of Nordic Ware, the manufacturer of the Bundt pan. I don't know if they intended it to be an annual event or not. I found on FoodReference.com that National Bundt Cake Day is now celebrated the Thursday prior to Thanksgiving each year. So that's what I'm going with. I don't see any reason why we can't have Bundt Day every year, do you? Any day is a good day for a Bundt cake in my opinion.

I love Bundt cakes. Whenever I bake cakes they are almost always Bundts. I have a regular 12-cup size Bundt pan, as well as two pans that have six mini Bundts in each pan. One of the mini pans is the regular Bundt shape and the other has three different fancy shapes. Those are fun to use for gifts.

I hope you'll consider celebrating National Bundt Day by baking your favorite Bundt cake. I have included the recipe for one of my favorites here.

Luscious Lemony Bundt Cake

1 box lemon cake mix

1 small box lemon instant pudding

3/4 cup water

3/4 cup vegetable oil

4 eggs

Powdered sugar

Frozen lemonade concentrate, thawed

Heat oven to 350. Spray Bundt pan with cooking spray and coat lightly with flour.

In a large mixer bowl, blend cake mix, pudding, water and oil until well blended. Add eggs one at a time, beating well after each addition. Beat on high speed for 8 minutes (yes EIGHT). Pour into prepared pan. Bake at 350 for about 50 minutes or until tootpick inserted halfway between the edge and center of the pan comes out clean.

Invert hot cake onto a wire rack set over baking sheet. Prepare a very thin glaze using powdered sugar and thawed lemonade concentrate. Spoon generously over hot cake making sure to cover cake completely. Allow cake to cool for 20 minutes or so and spoon more glaze over the cake. Allow cake to cool completely and glaze one more time. Glazing the cake while hot allows much of the glaze to soak into the cake providing more moistness. The second and third glazings allow a nice glaze to form on the outside of the cake - kind of like a doughnut.

For a final presentation you can make some additional glaze with a thicker consistency to drizzle over the cake, if you like.