Bundt pans have been around for at least 100 years; they feature in the 20th-century Settlement Cookbook so many of us rely on. Based on ceramic or cast-iron German Bundtkuchen pans, these pans—now mostly made of aluminum—produce a graceful ring-shaped cake that is very evenly cooked. You might find this lovely cake, flavored with delectable almond paste, in any of the confiseries that dot Belgium’s countryside; come explore this region on a Tulips & Windmills cruise.


One-quarter pound unsalted butter, room temperature
Three-quarters cup sugar
One cup almond paste
Three eggs
One-third teaspoon baking powder
Pinch of salt
One-quarter teaspoon almond extract
One tablespoon Kirsch or Grand Marnier
One-quarter cup cake flour


Preheat oven to 350°F. Line an 8″ bundt pan with baking parchment or butter and flour it. Cream butter and sugar together until light and fluffy. Add almond paste and beat well. Add eggs one at a time and beat. Add baking powder, salt, almond extract and liqueur; stir to combine well. Fold in flour gently and do not overmix. Pour into prepared pan. Bake for 35–45 minutes or until golden brown and toothpick comes out clean; make sure you don’t underbake. Cool slightly on a cookie rack.

Makes 10–12 servings.


Courtesy of  Viking River Cruises