Nordic Ware Platinum Collection Anniversary Bundt Pan

by Nordic Ware

Product Features

• Bakes classic fluted tube cakes and festive breads
• Molds gelatins and frozen desserts
• Non-stick finish for easy food release and cleanup
• Hand wash with mild detergent
• Made in the USA

Product Details

• Product Dimensions: 10.5 x 10.5 x 4.5 inches ; 1.8 pounds
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B00004RFQ4
• Item model number: 50037
• Average Customer Review: 4.8 out of 5 stars  See all reviews (79 customer reviews)
• Amazon Best Sellers Rank: #885 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #1 in Kitchen & Dining > Bakeware > Cake Pans > Bundt Pans

Product Description

Amazon.com Review

This classic tube-cake bundt pan is round with vertical flutings alternating between sharp/narrow and rounded/wide. Detail remains intact thanks to the pan's heavy, cast-aluminum sturdiness, which promotes even baking. Try butter bundt cake with caramel and chocolate sauce (recipe included), and the pan's capacity to create fine crusts is enticingly demonstrated. The mold holds 12 cups of batter, enough to make a festive cake for 10 to 12 people. This rust- and warp-resistant pan has a long life expectancy. The nonstick coating ensures cakes, breads, frozen desserts, and gelatin desserts and salads pop out with their pretty flutings intact. --Fred Brack

Product Description

The 60th Anniversary Pan closely replicates Nordic Ware's first cast aluminum pan, which accommodates 10-15 cup recipes. This pan's versatile size, shape and crisp details work well with present day 10-12 cup Bundt mixes and recipes because of the narrow base, straight sides and extra large center tube. It's a staple for any kitchen. Made of durable cast aluminum providing superior baking performance. Distinctive gold, premium non-stick interiors allow for quick release and easy clean up. Heat reflective silver platinum exteriors ensure uniform browning. Proudly made in the USA by Nordic Ware.

Customer Reviews

Most Helpful Customer Reviews

51 of 51 people found the following review helpful:

5.0 out of 5 stars You won't regret buying this!, May 27, 2006

By 

Poornima15 "Poornima" - See all my reviews

This review is from: Nordic Ware Platinum Collection Anniversary Bundt Pan (Kitchen)

After getting rid of a disastrous Bundt Pan which came as a gift, I went with what America's Test Kitchen suggested - The NordicWare Platinum Series Cast Aluminium 12-cup Bundt Pan. I couldn't believe what I saw, it was as if a professional chef made the cake!! Perfectly even browning, beautiful well-defined shape - just perfect!

I am now adding one more to my wish list, and I am going to stick with the Test Kitchen's advice.

56 of 60 people found the following review helpful:

5.0 out of 5 stars Use only Cast Aluminum Bundt Pans!, May 23, 2001

By A Customer

This review is from: Nordic Ware Platinum Collection Anniversary Bundt Pan (Kitchen)

I was thrilled to find that these quality heavy aluminum pans are still being produced. It's tough to find them. I don't even bother baking cakes in Bundt pans if I don't have a Nordic Ware Cast Aluminum 12" Bundt pan. I have tried and it's a waste of time! I have this really delicious Yogurt Lemon Cake that turns out perfect every time in my Nordic pan.

30 of 31 people found the following review helpful:

5.0 out of 5 stars same as 60th Anniversary pan (great!) or maybe a little smaller?, April 29, 2010

By 

cynthia_colorado (Rocky Mountains) - See all my reviews
(VINE VOICE)   

This review is from: Nordic Ware Platinum Collection Anniversary Bundt Pan (Kitchen)

These are heavyweight, high quality pans.

This pan appears to be the same or similar to the great 60th Anniversary Limited Edition pan. It is not clear whether this is the exact same pan, or a slightly shorter pan. If it is the same pan, perhaps they needed a different name after the 60th anniversary year passed.

The "Product Description" section above is confusing as to the capacity. It mentions 10-12 cup capacity, but then the next paragraph, which appears to be copied-and-pasted from the 60th Anniversary pan, says 10-15 cup capacity. Perhaps Amazon will correct it by the time you read this review. [A later edit, Sept. 2011: Thanks to D. Burke who pointed out that "10-15 cups" is imprinted on the bottom of the pan.]

In the "Product Details" section above, there was some confusion about the weight and height. Perhaps Amazon will correct this too, by the time you read this review. [Update: It seems corrected now.]
It previously said: "Product Dimensions: 11.1 x 10.5 x 3.8 inches; 4 pounds",
and the next line said "Shipping Weight: 2 pounds".
At the time, I said how can the shipping weight be less than the product weight? I believe the accurate weight is 2 pounds, which is heavy for a pan.

[Update: I see the measurements information has been updated to 10.5 x 10.5 x 4.5, which seems correct, excluding the handles]. Previously they said 11.1 x 10.5 x 3.8, and I had doubts about the depth measurement accuracy. The 60th anniversary pan has a 4.5 inch depth. The main diameter is 10.5 inches, except at the protruding handles.

I used to have no interest in Bundt pans. Then I realized 3 advantages:

(1) can reduce calories -- no frosting or icing necessary. A Bundt cake looks pretty, and does not look bare if frosting is omitted. Yes, I realize that cake is not diet food, but if you are making a cake for some occasion, leaving off the frosting does cut down on the sugar.

(2) save time because, again, the frosting can be omitted. You get a regal-looking cake that stands taller than a sheet cake, but does not require tricky stacking of layers.

(3) the tube in the center provides air circulation, for more even baking of cake center. This is especially important for those living at higher elevations.

Be sure to read the directions and tips enclosed with the pan.

These heavyweight pans, combined with recommended spraying with Bakers Secret, result in cakes that slide out easily; almost too easily. Warning: Be sure to have a plate underneath the pan when you tip it upside down; it slips out rapidly, in the blink of an eye.

After baking, be patient; allow it too cool for the recommended time period, before flipping it upside down. Otherwise, a risk that the cake will break apart.

At high elevations, cakes tend to puff up a little higher at places not touching the sides or middle. Fortunately, when flipped out onto the serving plate, that un-evenness is hidden, appearing as if it were part of the intended shape at the base of the cake. This is in contrast to regular layer-style cakes, which are more problematic.