I now own more Bundt/tube pans than any one person really has a right to own. Well, any one person who doesn’t own a bakery. I think I now have 4 full-sized ones (all differently shaped) and one that has 12 mini-Bundts in it. I picked up the 4th full-sized Bundt pan from Williams-Sonoma. It’s called a Heritage Bundt Pan. I normally don’t like to shop at WS because they’re a little overpriced and, really, do I really need another baking gadget? But look at the thing! It’s cool! It has such defined edges I had to get it.
A little while before, I’d also bought a classic tube pan from King Arthur Flour, also because it looked cool. That one is spirally and 12-cup capacity. The Heritage is a regular 10-cup capacity one. I used the classic in the previous post for the Butter-Rum Crunch Cake. That pan actually came with a recipe called Brown Sugar Spice Cake, so I decided to make it with the Heritage pan.
The Brown Sugar Spice Cake has apple juice, cinnamon, nutmeg, allspice, ground ginger, and crystallized ginger pieces in it. The recipe actually called for quite a bit (something like half a cup chopped), but since I really don’t like crystallized ginger, too much (I find it too strong), I put in just a bit, I think about a quarter cup if you fluffed it up a bit.
The cake was a hit and it was a lovely spicey cake, almost like a gingerbread cake. It has a glaze on it, too, of melted butter and spices. It kind of made the cake a bit tough to cut into, but it was still tasty.
