ISO: ISO: MargeCDN I made the Pear/Pecan cake today and had a near (m)

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misplaced-in-az

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disaster with it. I baked it in a bundt pan which I sprayed with Pam first. It baked up beautifully, but when I went to turn it out on the rack, some of the cake stuck and it fell apart in one section. I have had this happen with some other cakes I baked in a bundt pan. Has this ever happened to you, when using the bundt pan?? Any suggestions?? It may not look too pretty at this moment, but I tasted a little piece and it is delicious. TIA

 
I use a really really old first generation nonstick bundt pan. I do nothing to it and the

cake just pops out beautifully. I cool it only for about 20 minutes.

So sorry you had this problem. I think bundt cakes are so attractive. Did you put the rum into it? I'm thinking of trying rum after baking (for the cake I mean) and just soaking some in.

 
Misplaced, I have also had this problem a number of times. Then one recipe called for

buttering the pan with melted butter and then flouring. This worked perfectly and now I use this technique almost everytime and the cake never sticks!

I am tempted to try that spray that has flour in it too but I am afraid of losing another cake.

 
Barbara - this has happened to me too with other cakes. Thanks for the tip...

I will try it with the pear/pecan cake. It sounds wonderful.

 
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