# What happened to Bundt Cakes? **URL:** \ **Category:** Cafe Society\ **Created:** [January 21, 2010, 4:32am UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798 "2010-01-21T04:32:52Z")\ **Posts on this page:** 1\ **Showing post:** 6
**Author:** ![Runs\_With\_Scissors](https://avatars.discourse-cdn.com/v4/letter/r/278dde/32.png) [@Runs\_With\_Scissors](https://boards.straightdope.com/u/Runs_With_Scissors)\ **Post date:** [January 21, 2010, 5:15am UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/6 "2010-01-21T05:15:51Z")
I just made my first ever Bundt a month ago. Here’s the recipe. (It’s a heart attack in a pan, but is sooooooo freaking good.) Eggnog Poundcake Cream: 1 ½ c. butter (real butter) 3 c. sugar Add: 5 eggs, beating after each egg! Mix: 3 c. flour, ¾ tsp. salt 1 tsp. baking powder 1 tsp. nutmeg Add dry ingredients, alternating with 1 c. eggnog, plus 1 tsp. vanilla Grease a large bundt pan or 3 loaf pans. Bake at 350 for 70 minutes. Be careful not to overbake. Cool the cake at least 10-15 minutes before you remove it from the pan. Glaze ¼ c. butter 2/3 c. sugar 1/3 c. eggnog ½ tsp. nutmeg \*Rum or rum flavoring can be added (I do add rum or rum flavoring depending on where I am taking it) Heat until sugar is dissolved then add flavorings. Pour over cake while it is warm. Let cake really soak - I let it soak at least four hours or so. I like for the glaze to get sugary again. --- _[View the full topic](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798)._