Today we bring you a double portion of bundts: to celebrate the arrival of the new Crystel and Magnolia molds from Nordic Ware, we bring you two recipes that you will surely take advantage of:

  • The recipe for a grapefruit bundt cake , which if you prefer you can substitute for orange (or even lemon!), and obtain a delicious citrus cake.
  • The recipe for an apple cider and bourbon bundt that will delight you at home.

1. Grapefruit bundt cake recipe (or orange bundt!)

To launch the new Magnolia Bundt mould, we propose you the recipe for a delicious grapefruit sponge cake . Also, if you give it the final touch with the syrup and the frosting, it gives them a touch of citrus flavor that is wonderful. A most beautiful and tasty cake!

Of course, aware that there are still a few weeks left until the time of fresh grapefruit, if you prefer you can make this same recipe changing the amounts of grapefruit juice for orange juice (and orange peel zest when it is the case). It will turn out a delicious orange bundt!

Nordic Ware Magnolia Bundt Pan

INGREDIENTS (for 10 servings)

For the cake:

  • 3 cups of flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup of oil
  • 2 cups of sugar
  • 3 large eggs
  • 1 cup of milk
  • 1 teaspoon vanilla powder
  • the zest of a grapefruit peel
For the syrup:
  • 1/2 cup of grapefruit juice
  • 1/3 cup sugar
For the glaze (optional):
  • 1 cup powdered sugar
  • 1-2 tablespoons grapefruit juice

*A cup refers to a cup of coffee with milk, equivalent to 250ml. You can use only a few meters .


For the cake

  1. Preheat the oven to 180 °C.
  2. Prepare the Magnolia Bundt pan with a thin coating of flour or shortening and flour (coat it), or use mold release spray .
  3. In a medium bowl, mix the flour, yeast, and salt.
  4. Add the oil and sugar, adding the eggs one at a time until well blended.
  5. Add half of the flour mixture and half of the milk. Mix and repeat with the second half of the flour and milk.
  6. Add the vanilla and the zest of the grapefruit peel.
  7. Pour the batter into the prepared pan, no more than 3/4 full.
  8. Tap the top of the pan gently to remove any air bubbles, then bake for 50-60 minutes.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack.

For the syrup

  1. Bring the juice and sugar to a simmer in a small saucepan , stirring constantly.
  2. Cook over low heat for 2-3 minutes.
  3. Once the cake is out of the pan, slowly pour or brush the syrup over the surface of the cake and allow it to cool completely.

For the glaze

  1. Whisk together the powdered sugar and grapefruit juice, starting with 1 tablespoon and adding more as needed to reach the desired consistency.
  2. Pour over the cake when it is already cold and serve.

2. Bourbon Apple Cider Bundt Recipe

With a wonderful texture, this is simply a delicious recipe, where Bourbon is mixed with the pleasant taste of apple cider. With the Nordic Ware Crystel Bundt Pan you can make cakes as elegant as this one!

Crystel Bundt Pan Nordic Ware

INGREDIENTS (For 10 servings)

For the cake:

  • 3/4 cup butter at room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 3/4 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons yeast
  • 1/2 teaspoon bicarbonate of soda
  • 3 cups of flour
  • 1/2 cup apple cider
  • 1/2 cup of Bourbon
For the syrup:
  • 1/2 cup apple cider
  • 1/2 cup of Bourbon
For the sugar and spice topping:
  • 2 and 1/2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


  1. Preheat the oven to 180°C.
  2. Prepare the Nordic Ware Crystel Bundt Pan for baking and use a brush to evenly coat the indentations of the pan with butter.
  3. With an electric mixer , beat the butter and sugar until fluffy.
  4. Add the eggs one by one.
  5. In a bowl, whisk together the spices, salt, yeast, baking soda, and flour. Slowly add the flour mixture with the cider and bourbon to the butter mixture, continuing to mix until the two mixtures are well combined.
  6. Once the dough is ready, pour it into the mold. Tap the mold gently to remove any air bubbles contained in the dough.
  7. Bake for 45-50 minutes, placing the pan in the middle of the oven.
  8. While the cake is baking, prepare the syrup. In a small saucepan , heat the apple cider and bourbon over medium heat on low for about 10 minutes, stirring occasionally.
  9. When the bundt is done, let it cool in the pan for 10 minutes before turning out on a cooling rack .
  10. Poke holes in the top with a toothpick while the cake is still warm and brush the syrup lightly over the cake. Reserve about 3 tablespoons of syrup for later.
  11. Cover the cooled cake with plastic wrap and let it rest overnight.
  12. For the spice topping, whisk together the sugar and spices in a small saucepan. Before serving, spread the reserved syrup on the cake and sprinkle with a little sugar and spices.


Claudia said:

Hola Socorro, lo hemos indicado al final de los ingredientes, corresponden a tazas de 250ml. Un saludo y a disfrutar de esos bizcochos!

Claudia said:

Muchas gracias Ana! A disfrutarlas ahora ne casa :) Feliz otoño!

Socorro said:

El bizcocho lleva tazas ,que cantidad de ingredientes de peso son esas tazas?ya que les quiero hacer y hay varios tamaños de tazas gracias espero respuesta

Ana Jiménez dominguez said:

Hola, que buen empezar el otoño con estas dos magníficas recetas, me encantan
Gracias por estas publicaciones tan buenas 😀

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