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Margarita Cake
from Nordic Ware Best of the Bundt Cookbook

Cornucopia is stocked with all you need for your perfect Cinco de Mayo dessert! Bundt pans, recipe books, spatulas, cooling racks, and cake mixes.

Cake
18 oz yellow cake mix
1/4 cup unsalted butter, softened
3 large eggs
1/2 cup margarita mix
1/4 cup tequila or water
1/4 cup orange juice

In a large bowl on medium speed, combine all cake ingredients and mix for about 2 minutes. Increase speed to medium-high and mix 3 minutes more. Spoon batter into prepared pan.

Bake 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.
Orange Glaze
2 cups confectioner's sugar, sifted
1 Tbsp unsalted butter, softened
4 Tbsp orange juice
2 tsp orange zest, finely grated

In a medium bowl, mix confectioners' sugar and butter. Gradually add juice and mix until smooth and thin enough to pour. Stir in orange zest. Drizzle over top of cooled cake. Serve


Before starting, preheat the oven to 325 degrees Fahrenheit. Grease and flour the Bundt Pan you will be baking in.
Set Aside.
It's Nordic Ware's 75th Anniversary!
´╗┐Nordic Ware is a family-owned business located in Minneapolis, Minnesota. Click here to learn more about their heritage.
How to Bake the Perfect Bundt Cake
from Nordic Ware
  • Use the Proper Baking Spray: Make the batter, then grease the pan. Do not use a cooking spray. Standard cooking sprays can cause the cake to stick, leaving a residue that may be difficult to remove. After spraying, take a pastry brush and brush the oil into the grooves of the pan and then turn the pan upside down on a paper towel, allowing the excess oil to drain away.
  • Avoid Bubbles in the Batter: To prevent air bubbles in the cake, slowly pour the batter in one corner & allow the batter to slowly flow in & around the design. Gently tap the filled cake pan on the counter a few times, this will make the air bubbles/pockets rise up & away from the outside of the cake.
  • Showcase the Details Using a Spatula: With a spatula, push the batter to the outside of the pan pushing slightly up the walls; this will help the cake climb up the sides, giving you greater detail on the outside of the cake.
  • Bake and Then Cool for 10 Minutes Before Inverting: Place the pan on the center rack of the oven. Black or dark colored pans require a 25-degree Fahrenheit heat reduction from the recommended oven temperature. Bake for time indicated and cool 10 minutes - no less, no longer. With hot pads, pick up the cake pan and gently shake the pan from side to side listening for thumping. This indicates cake is loose and ready to invert. A plastic knife may be used to carefully loosen the cake around the center tube and sides if sticking persists.
  • Invert, Continue Cooling and Dust or Drizzle: Invert on a plate or cooling rack; continue to cool. Dust with powdered sugar using a sifter or drizzle your favorite sauce or glaze on top, or decorate with fruit and enjoy.
  • Many New Bundt Pans are 10 Cup Capacity: Be sure to leave an inch at the top of the pan for the cake to rise, and if there is any leftover batter you can make a few muffins.
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