My kids oohed and ahhed just to see the mold, but when they saw the cake...! This heavyweight, non-stick pan produces a beautifully detailed cake that needs no icing at all (though a schmear of glaze or a sprinkling of powdered sugar will do nicely).
I used the lemon pound cake recipe (increased from 7 to 10 cups) from "
The New Best Recipe" (highly recommended also, btw), baked it for the suggested time, glazed it, and took it to a party. Two things to note: First, the crust was not overbrowned as such, but was definitely thicker than I was expecting. Heavy dark pans such as this one do produce a browner crust. Opinion was about equally divided between those who thought the thick crust was yummy and those (like me) who thought it was too much. Next time, I'll try reducing the oven temperature by 10-15 degrees to compensate. Second, if you want to oil the pan before each use (as the packaging recommends), you'll almost have to purchase spray-on shortening or one of those "misters" that lets you use your own oil. I tried applying butter in the usual way but was foiled by the incredibly deep indentations; after digging the chunks out I tried again with vegetable oil on a paper towel... again, with less than optimum results, as it rolled right off the ridges and pooled in the low spots. Finally I wiped it all down as best I could and poured the batter anyhow. I may just do without the seasoning next time, as it released like a champ.
I'm already considering purchasing another Nordic Ware bundt pan... perhaps the fleur-de-lis? They also make a mini-pan set, which contains two each of three patterns, holding 2 cups each. The detailing on all these pans is deep and sharp and puts other shaped pans to shame. Search for "Nordic Ware bundt", pick your favorite shape, and buy it--you won't be sorry!
[Added 22 April 2007]
And hey--don't feel that you must stick to pound cakes or other traditional Bundt-type cakes with this pan. I just baked the devil's-food cake from "
Baking Illustrated" in it. Spray with Pam-with-flour, then take some cocoa and dust the lubed pan with it (to avoid that white crust on the outside). Bake for about 5-7 minutes longer than you would in layer pans. Use the toothpick test for doneness (it should come out clean, or with just a tiny crumb sticking). It looked like a million dollars and tasted deelish even without icing.
