Nordic Ware Holiday Wreath Pan

For many years I owned the basic fluted Nordic Ware bundt pan. Occasionally I made a rich pound cake and then returned the pan to its place in the cabinet not giving the matter much thought. Then a few years ago I saw this Christmas Wreath pan in a gourmet cooking shop. I'm not sure if it was the intricacy of the design or the obvious quality but I had to have it and as other beautiful designs are created by Nordic Ware, they are added to my bundt pan collection. Using a pan like this makes baking in a plain round or rectangle seems unnecessarily bland. This pan produces gorgeous cakes that look simply stunning. No additional decorating is needed, except for a sprinkle of powdered sugar to bring out the details.

Begin by spraying the pan liberally with a baking spray that contains flour, like baker's joy, then turn the pan upside down and let it drain over paper towels while preparing the cake. Use a thick batter either from scratch or alter a cake mix. The included recipe is great and there are are many recipes on the Internet and some good cookbooks to help, but one simple method when using a mix is to substitute the water for plain yogurt or sour cream (non-fat work fine, too) and add an extra egg (or two egg whites). Light colored batters show off the detail in but anything will look nice. Any additions to the batter should be small, like mini-chocolate chips, citrus zest, poppy seeds or finely chopped nuts so they don't sink to the bottom of the cake mold and ruin the design.

The pan should be filled 2/3 full of batter to ensure the entire design of the pan is included in the finished cake. My first attempt using this pan only had the batter reaching slightly above the half-way point, so when it finished baking the batter never rose fully to incorporate all the details of the bottom edge. It still looked nice and tasted great, but I always made extra batter after that, which I use to make mini bundt cakes. Give the pan a good rap or two on the counter before putting it in the oven to release any air bubbles (they interfere with the design.)

Be sure to let the cake rest in the pan after it comes out of the oven for 10 to 15 minutes (but no more) and then put a cooling rack on the top of the pan and turn the pan over. The cake should pop right out. I've made many and never had one stick. The key to good release is in using a baking spray and allowing the 10-15 minute rest period before unmolding. If after baking the bottom of the cake is uneven, before unmolding, take a bread knife and gently cut straight across to slice off the high parts so the cake will sit flat. Never use metal utensils on the pan or harsh scouring pads. With a little care the pan should last a lifetime.

I baked Ina Garten's Lemon Cake in this pan for the Holidays and it was not only a gorgeous cake it was delicious..The cake came right out of the pan and I brushed the glaze on with a wide pastry brush...I own many many nordicware pans and this is one of my very favorites. In case your wondering..the pan is large but the cake recipe from Food Network was adequate to make a nice cake without doubling the recipe!...I also brushed the pan with shortning prior to flouring it and lowered the oven temp. to 325 Degrees and it came out a golden brown,just like the picture. If you do a lot of baking...this is a pan to add to your collection!..Thanks Amazon.

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I saw this pan on a gold box last year and had to have it. I'm so glad I bought it. It is a heavy, high quality pan that turns out everytime with ease. I use a light coat of Pam for Baking. The first time I used it, I made the Hershey's Chocolate Cake recipe (the one of the back of the box) and dusted with powder sugar. Next I made my carrot cake. My carrot cake is a very, very dense carrot and spice cake that is a family favorite. WOW! It came out so nicely that I did not frost it but served cream cheese frosting in a crystal bowl next to it. Next time I may just pipe some red frosting on the ribbon to make it pop.

I love the Nordic Ware pans so much that I now own 3 and am looking at replacing all my baking pans with these.

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Any cake pan will do when baking a studded fruit cake or any other cake for that matter. But Nordic ware pans are so beautiful and sturdily made. This one is no exception. I found this elsewhere and am not dissapointed in the way this bakes and how stunning these cakes leave your table during the holidays or any celebration. Remember though to butter it well, with a pastry brush to get into the grooves, and dust with flour for easy release. Enjoy!

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This pan is wonderful when decorated with my little plastic santa in his sleigh & pulled by the reindeers. I have the reindeers flying over the hole in the middle of the cake with little plastic trees spread around the cake so it actually looks like the sleigh with Santa in it is flying. I also dust the final product very lightly with icing sugar to resemble snow. I am only sorry I didn't have it earlier in life but oh well, will make the best of it now. I will think of other occasions to use it for undoubtedly. It is awesome, love it.

What started the search for this pan was my leftover eggnog every year, eggnog freezes well, so not having the time to make the cake right away, I froze the eggnog before it soured to make the cake a few days later. I got tired throwing the eggnog away at the end of each Christmas, so I "Googled" recipes to use eggnog with. I got this wonderful recipe for Eggnog Pound Cake. It was sooo yummy I decided that it was to be a family happening every Christmas. So now I make my own eggnog or buy it ahead of time if available to make the cake ahead of Christmas. To take it another step forward, I searched my pantry and came up with the small Christmaas decorations to help make it more festive.