We are pleased to announce the reconciliation of MarilynFL and Mr. Bundt Pan

M

marilynfl

Moderator
Theirs has been an acrimonious relationship, doomed from the onset by batter sticking to the pan, over-cooked edges and dubious raw centers. These failed baking events were usually followed by thrown crockery, swear words in dead languages and a replacement cake purchased from Publix bakery.

In a fortuitous turn of events, Our Lady of the Kitchen found an old and heavy Bundt pan at the thrift shop, a decades-long survivor of Church Lady baking. Proudly stamped on the outside was not only its trademarked name, but also its creator: Northland Aluminum Products, Inc. Minneapolis, MINN (from the good old) U.S.A. Those Minnesota cooks knew how to demand a good product.

Our Lady currently has THREE other bundt pans packed away, NONE of which ever provided a good result and ALL of which frightened her away from bundt pan recipes.

Last night, this old aluminum horse changed that game. That pan--along with a cake release paste smeared on with a pastry brush--did the trick. At the moment of truth, the cake turned out PERFECTLY without a single crumb sticking to the pan!

Huzzah! We wish the couple many happy releases.

*******

Peach bundt cake link is attached. The only difference is I added some of that peachy bourbon syrup (from the failed peach jam exercise in futility) in place of some of the milk for both cake and icing. And I didn't add the juices from the peaches since I'm permanently scarred from raw, uncooked batter. Oh, and I didn't add the sugar dusting on the pan.

Cake release:

1:1:1 ratio of

flour

shortening (I used Crisco)

neutral oil (I used grapeseed)

I used 1/3 C of each to store in 1 cup glass jar.

Beat with mixer until flour is blended. Smear on pan with pastry brush. No messy fingers! All annoying crevices filled! Cake releases with ease!!!

PS: Those three other Bundt pans are going to the thrift shop.

https://sallysbakingaddiction.com/2017/07/06/peach-bundt-cake-with-brown-butter-icing/

 
I have an old, old aluminum one as well. I bought it new, cheap, have used it to bits but now

we both have imperfections. I have not had a crumb stick ever and its nonstick interior is quite intact. But I tend to do oily recipes such as this one. And I am going to make this one this evening.

I always make Cyndi's pear cake in it. But I do add rum. Maybe I just have a happy pan.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=93536

 
Marilyn, was the cake a keeper? I am about to make it but will need to sub some lactose-free somethi

ng for the milk. I am so cautious about how I used precious peaches.

 
It was good, but honestly, wig's Cranberry bundt would be my benchmark for keeper. This slices

very nicely, but the crumb is not quite as tender as I like. Of course, that may be because I baked it so long. It does go nicely with a hot cup of tea. The librarians' loved it, but they aren't quite the unbiased jury: an unexpected free dessert at lunchtime--what's not to love.

I'm going to try wig's cranberry cake next in this pan, just as soon as I can excavate frozen cranberries from the Hell That Is My Freezer. But, for baking, I'm going to try the cinnamon roll with the Japanese flour paste trick next. I bought the ingredients and have used most of the whole milk already.

Tendonitis is a real pain--quite literally. It's keeping me from doing anything other than walk into the kitchen and bake, sleep or loaf on the couch.

 
Could you please link me to wig's Cranberry bundt. I just

cleaned out my freezer this morning and found 3 bags of cranberries.

TIA
Betty

 
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