King of the castle

If you want to see people get excited about dessert, bake a castle cake! Father’s Day was the perfect excuse, but I have more ideas up my sleeve. It would be a great summer cake, celebrating a trip to the beach (think sand castle), complete with little chocolate seashells scattered about in the brown sugar “sand”. You could surround the castle with chess pieces. Or, how about a Game of Thrones cake? Bake a chocolate castle and dust it with powdered sugar (snow). Possibilities are limitless.

This beautiful bundt pan is heavy, cast aluminum. I watched the cake rise as it baked in the oven, let it cool ten minutes, and then held my breath as I turned the pan over, hoping that the cake would release without a turret getting stuck. It was perfect, down to the tiniest detail.

Nordic Ware makes this gorgeous pan, along with many other creative bundt pan shapes. They also designed the bee cookie stamps I used last week, which couldn’t have been better.

After reading through dozens of reviews and then searching for a cake recipe, I settled on this amazing pound cake. It’s a dense, but rich and buttery cake that’s super moist. My only regret is that I missed the opportunity to fill the center of the baked cake with fresh picked blueberries.

If you decide to run out and buy one of these delightful pans, I have a few tips.

  • Be sure to thoroughly coat the inside of the pan with a non-stick spray that includes flour. I used Baker’s Joy.
  • Pick a bundt cake recipe made to fill a 10-inch pan. From what I read, recipes made for a smaller pan won’t entirely fill the castle mold.
  • Let the cake cool in the pan for just ten minutes before turning it over onto a cooling rack.
  • Use a long, wooden skewer to test the cake for doneness. If in doubt, it’s better to slightly over-bake than to under-bake the cake.

Cream cheese pound cake III, an amazing recipe by “Nanci” I found at


  • 1 (8 ounce) package cream cheese
  • 1 ½ cups butter
  • 3 cups granulated sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla extract


Preheat oven to 325 degrees F (160 degrees C) Thoroughly coat a 10 inch tube pan with a non-stick spray that includes flour. (I used Baker’s Joy.)

In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Let cake cool for ten minutes and then invert pan onto a cooling rack. Let cake cool thoroughly. I trimmed off any cake that rose above the top of the pan to make the castle level.