Having been raised by a mother who declared layer cakes could only be made by professional bakers, having remembered her only two attempts turning into cake clumps in a pile of crumbs, I believed. Like her, I avoided cake pans. My siblings and I began to refer to 11x13 baking dishes as cake pans and never made a real birthday cake for our children. Ever.
Then at age 68, I decided to bake. I started with rolled cookies, then bread, then pies. My first cake was a Black Forest cake, slightly cock-eyed and titled, but a success in de-panning. My daughter's 40th birthday cake. I became cake-obsessed and searched out websites and Youtube for recipes and hints. I learned and experimented and my family started gaining weight.
Then I discovered Southern Living's bundt obsession. I checked out the molds and loved several of the conservative models. Some seemed impossibly impossible. My mother 's voice whispered, "You know that would NEVER work!"
Then I ran across a story about the kugelhopf, the history, the romance. After collecting 30 recipes, including one in Spanish, one in French, I had no choice. I bought the kugelhopf pan. Since I live in a small Montana town, the mundane dried fruit ingredients have disappeared from our two small Covid-hit grocery stores. I keep forgetting to shop in Missoula when we go, so I decided to just make a lemon pound cake in the mold to try it out. I did what helpful sites and YouTube taught me. I used flour and oil baking spray and a sturdy pastry brush to assure the oil covered every crevice. I then floued the pan, mixed the cake, poured, baked and unmolded. There it stood, a perfect cake. My mother would have been astounded.
So yes, I highly recommend this historic mold and all other Nordic Ware bundt pans. If you follow directions, they work perfectly, as all Southern and all other bakers know. These bundt molds are the best. You will produce spectacular cakes, even if your doubts whisper, "It will NEVER work!"
It will. Trust me...and YouTube!
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