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Posted October 19, 2011
Bundt cakes seem to be the rage these days, and I do love making them, so I'm always on the alert for new recipes. I haven't yet tried out any of the recipes in the book, but I have spotted several I plan to bake in the next few weeks and during the holidays. This book contains quite a few recipes that feature ingredients that are a bit out of the ordinary--for example, using creme fraiche instead of sour cream (the author says this produces a superior crumb, and she includes instructions on how to make your own creme fraiche).
The organization of the book is very useful: a chapter on Bundt classics, one on more decadent cakes, one "for food snobs" (some really unusual ingredients here!), and a chapter on Bundt minis. Some recipes in the latter are for a six-mold pan, others for an eight-mold pan. The author also provides suggestions about what to do if you have one of the newer Bundt pans that have one of fancier design shapes (e.g., fleur-de-lis) but a smaller capacity than the traditional pan.
I can already tell that this book will make a nice addition to my ever-expanding cookbook collection!