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Bundt
A Bundt cake () is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as , but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity. Etymology The Bundt cake derives in part from a European brioche-like cake called . In the north of Germany and the southern Anglia peninsula is traditionally known as (), a name formed by joining the two words and (cake). Opinions differ as to the significance of the word . One possibility is that it means "bunch" or "bundle", and refers to the way the dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nordic Ware
Nordic Ware (also known as Northland Aluminum Products, Inc.) is a company based in the Minneapolis, Minnesota, suburb of St. Louis Park, notable for introducing the Bundt cake pan in the early 1950s. It was founded in 1946 by Henry David Dalquist (25 May 1918 – 2 January 2005), who trademarked the name Bundt in 1950, his wife Dorothy, his brother Mark, and their friend Donald Nygren. Nordic Ware remains family-owned and operated, and David Dalquist (son of founders Henry David and Dorothy Dalquist) is the current company president. In addition to the Bundt cake pan, Nordic Ware is also a pioneer in the field of microwave cookware. They introduced products such as the patented Micro-Go-Round, better known as the automated food rotator. More than 70 million Bundt pans have been sold by Nordic Ware across North America. To mark the 60th anniversary of the pan the company designated 15 November as 'National Bundt Day'. The company also runs a competition every year, 'Bundts A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gugelhupf
A Gugelhupf (also ''Kugelhupf'', ''Guglhupf'', ''Gugelhopf'', and, in France, ''kouglof'', ''kougelhof'', or ''kougelhopf'') is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast. There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. It is popular in a wide region of Central Europe particularly in southern Germany, Alsace, Austria, Switzerland, Croatia, Hungary, Bosnia, Serbia, Slovakia, Slovenia, Czech Republic and Poland. In the cuisine of the Pennsylvania Dutch it is known as ''Deitscher Kuche'' (German cake). In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookware
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited archaeolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angel Food Cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white. Angel food cake originated in the United StatesDavidson, Alan, and Tom Jaine. ''The Oxford companion to food''. Oxford University Press, USA, 2006. 805. Print. Retrieved August 9, 2010Google Books/ref> and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture. Description Angel food cake requires egg whites whipped until they are stiff. Cream of tartar is added to the mixture to stabilize the egg whites. Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. Cake flour is generally used because of its light texture. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trademark
A trademark (also written trade mark or trade-mark) is a type of intellectual property consisting of a recognizable sign, design, or expression that identifies products or services from a particular source and distinguishes them from others. The trademark owner can be an individual, business organization, or any legal entity. A trademark may be located on a package, a label, a voucher, or on the product itself. Trademarks used to identify services are sometimes called service marks. The first legislative act concerning trademarks was passed in 1266 under the reign of Henry III of England, requiring all bakers to use a distinctive mark for the bread they sold. The first modern trademark laws emerged in the late 19th century. In France, the first comprehensive trademark system in the world was passed into law in 1857. The Trade Marks Act 1938 of the United Kingdom changed the system, permitting registration based on "intent-to-use", creating an examination based proce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford University Press
Oxford University Press (OUP) is the university press of the University of Oxford. It is the largest university press in the world, and its printing history dates back to the 1480s. Having been officially granted the legal right to print books by decree in 1586, it is the second oldest university press after Cambridge University Press. It is a department of the University of Oxford and is governed by a group of 15 academics known as the Delegates of the Press, who are appointed by the vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, opposite Somerville College, in the inner suburb of Jericho. For the last 500 years, OUP has primarily focused on the publication of pedagogical texts an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Babka
A babka is a sweet braided bread (not a cake) which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel (often referred to as simply a yeast cake: ) and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking. History Babka developed in the Jewish communities of Eastern Europe in the early 19th century. Extra challah dough was rolled up with fruit jam or cinnamon and baked as a loaf alongside the challah. Chocolate was not originally used, as it was not generally available; the chocolate babka was likely a mid-20th century American development. Its name (though not necessarily the dish itself) may be related to a type of Easter cake popular in Poland and Ukraine known as ''baba'' or the diminutive ''babka'', which means "grandmother", related to the Yiddish ''bubbe''. Although the Polish and Ukrain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. The United States is also in free association with three Pacific Island sovereign states: the Federated States of Micronesia, the Marshall Islands, and the Republic of Palau. It is the world's third-largest country by both land and total area. It shares land borders with Canada to its north and with Mexico to its south and has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital of the United States is Washington, D.C. and its most populous city and principal financial center is New York City. Paleo-Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monkey Bread
Monkey bread (also known by other names including plucking cake, pull-apart bread, and bubble bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon. It is often served at fairs and festivals. Name The origin of the term "monkey bread" comes from the pastry being a finger food; the consumer would pick apart the bread as a monkey would. Origins What most people know as monkey bread today in the United States is actually the Hungarian dessert ''arany galuska'' ("golden dumpling"). Dating back to the 1880s in Hungarian literature, Hungarian immigrants brought this dish with them when they immigrated to America and began introducing it into the country's food landscape when Hungarian and Hungarian Jewish bakeries began selling it in the mid-twentieth century. In 1972, a cookbook published by Betty Crocker included a recipe for ''arany galuska'', which they referred to as "Hun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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