I recently picked up a subscription to the magazine Cooks Illustrated, and I’ve been itching to have a go at some of the deserts I’ve found there for some time. I’ve never made a Bundt cake, and in the past, it’s only been for lack of a pan. So my mom let me borrow her heavy aluminum pan and I gave it a whirl. This is a cake pan that has seen some serious milage and is an actual Bundt brand and is probably older than I am. It used to have some sort of non-stick surface, but countless parties, ice rings and jello-o mountains have warn the brown coating on the ridges clear down to the bright aluminum beneath. You can’t help but be a little awed at something with so much history to it.
The recipe went very well, with few problems and only a brief moment of panic when the cake didn’t come away from the pan right off. But with a knock and a jerk it fell clear and I breathed a sigh of relief as I reached for the glaze. Cook’s Illustrated is pretty good about testing their recipes and spent quite a bit of time explaining the why of things. I’m definitely going to add this one to my “favorites” folder. It stayed fresh and moist for nearly a week, and wouldn’t have lasted half that long had we not had other deserts in the house at the time.