Chocolate Chip Bundt Cake

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I initially wanted to feature a whole bundt cake but couldn’t get the right caption. This picture just features a slice of the cake. Please forgive me.

Whenever I think of bundt cake, I am constantly reminded of that comical episode from the movie “My Big Fat Greek Wedding”  where Toula’s in-laws present a bundt cake to her parents at her engagement party. Unfamiliar with American food, they use this cake as a decoration for their plant:

A Bundt cake is simply the name used for a dessert cake baked in a Bundt pan or a round baking pan with a tube in the middle with fluted, decorated sides. They are typically made from butter/shortening or dense, rich cake recipes, such as the Butter or Pound cake. Bundt cakes are versatile and keep well. They need little embellishment and can be simply served with fruit or drizzled with a glaze or dusted with powdered sugar.  Very few are frosted or filled.

The aluminum Bundt pan was invented in 1950, by H. David Dalquist, founder of  Nordic Ware Bundt Pans, at the request of members of the Minneapolis Center of the Hadassah Society. They were interested in a pan that could be used to make kugel, a Jewish dessert. They had old ceramic cake pans of somewhat similar designs but wanted an aluminum one. Dalquist created a new shape and added regular folds to make it easier to cut the cake. The women from the society called the pans “bund pans” because “bund” is German for a gathering of people. Dalquist added a “t” to the end of “bund” and trademarked the name.

Bundt cake can be made in many variations. But the techniques are still standard. All you really need is a bundt pan which I have no doubt that you can find at your local kitchen shop. I added my own twist using Gin for that richness. You can use other hard alcoholic drinks such as whiskey, bourbon, or liqueur for that matter. Or you can leave it out altogether.  The choice is yours. I also used orange juice but you can substitute it with skim milk or non-dairy milk.

For this recipe, you will need

  1. 1 1/2 cup of self-rising flour
  2. 1/2 cup of orange juice
  3. 1/2 cup of canola oil
  4. 1/4 cup of Gin
  5. 3 large eggs or 4 egg whites beaten
  6. 1 tablespoon of orange or lemon zest
  7. 1 teaspoon of vanilla
  8. 1 teaspoon of salt
  9.  2/3 cup of sugar
  10. 1 cup of bittersweet chocolate chips ( I like to indulge in a bit more of  chocolate chips)


Preheat oven to 350 degrees F.Grease a 9-inch ring or a 6 cup bundt pan and line the bottom with greased parchment (baking) paper. Mix the oil and sugar until very light and smooth. Slowly incorporate the eggs. Add the orange juice,Gin,zest, and vanilla. In a different bowl, whisk flour with salt. Add flour to the egg mixture. Fold in chocolate chips Spoon into the cake pan. Bake for about 45-50 minutes, or until the cake comes away from the sides of the pan and feels firm on top. Test the center by piercing with a thin skewer – it should come out dry. Cool in the pan for a few minutes, then turn onto a wire rack to cool.
Yields 8 servings

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