Carolina Cooker® Fluted Cast Iron Cake Pan
Specifications
- Carolina Cooker® brand
- Fluted / "Bundt" 12 Cup Style Cake Pan
- Cast Iron retains and spreads heat evenly
- Preseasoned
- Diameter: 10-5/8"
- Depth: 4"
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I LOVE my fluted bundt pan. I use a lot of eggs in my cakes. as they have to be gluten free. The eggs sub for wheat to give the cake structure. I also use a pound cake recipe, which calls for a cup of butter. I love that the crust is crunchy, but the inside crumb is tender. I will be buying as a gift for a friend who also appreciates cast iron cookware. The trick to using cast iron for cakes is that you heat the pan in the oven while you make your cake. I've seen videos where the pan is buttered after heating, but with two sticks of butter in the batter, it's not going to meld with the pan. I've never had a cake stick. That's the hack - searing the batter before it goes into the oven. If you are gluten-free, you know you have to work a little harder to pack some flavor into your cakes and breads. For breads, next time you are boiling potatoes, boil a few extra. Peel when cool enough to handle. If I'm not using them immediately, they go into the freezer. I use a (thawed and mashed) half cup of potato for every loaf, so essentially, you're making potato bread.. This gives you a better structure and flavor. I also put a half cup into my cake batters for better flavor. Also, for cakes, I boost the flavor by adding just one very ripe banana into my batter. Not enough that it tastes like a banana bread, just enough that you get a subtle flavor. It works really well with the vanilla that's called for in the recipe. Last time I baked one of these cakes, on the second day, I sliced the cake, but the pieces on a baking sheet and baked them at 350 degrees till they were brown and crisp. Sort of like a biscotti. Also delicious. — Rebecca from NY
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