Nordic Ware Gingerbread House Bundt® Pan

For a spectacular holiday dessert, use this cast-aluminum pan to create a beautifully detailed cake in the shape of a vintage gingerbread house – simply pour in your favorite batter and bake. Dust the finished treat with a snowy sprinkling of confectioners' sugar, or go all out with icing and candies.

• Durable cast-aluminum pan distributes heat quickly and evenly to promote even rising, uniform baking and a golden crust.
• Exclusive gold-tone nonstick finish helps cake come out of pan easily and makes cleanup a breeze.
• Available as a set with our Williams-Sonoma Gingerbread Spice Quick Bread Mix.
• Made in USA by Nordic Ware, a family-owned company famous for its fine bakeware since 1946.

• 10 1/4" x 8" x 5 1/4" high.
• 9-cup cap.

Use

• Before each use, wash pan with hot, soapy water.
• Oven safe to 400°F.
• Use only wood, silicone, plastic or other nonmetallic utensils to avoid scratching the surface.
• For best results, brush pan with nonstick baking spray with flour. Turn pan upside down and tap to remove excess flour. These steps will help ensure easy release and excellent pattern definition.
• After baking, cool cake in pan on wire rack for 15 minutes. Tap pan firmly a few times, then invert, lift pan and let cake continue to cool on rack.
• To prevent overflow, do not fill more than 3/4 full.

Care

• Hand-wash. Dry thoroughly.
• Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface.
• Soft sponge or kitchen brush will remove baked-on food particles. You may need to scrub lightly.

Shipping Information

UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Next Day Delivery

For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

Within 30 days, you may return most items for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request). Please note that returned items must be in new condition.

Cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage) may require extra information and safety instructions. To initiate your return, please contact us at 888.922.4108 or visit us at your local store.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food or on items damaged through normal wear and tear. Final sale items ending in .97, .98 or .99 cannot be returned. We also cannot accept returns of any food products, which are considered final sale items.

Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.

3 3/4 cups (15 oz./470 g) all-purpose flour

1 1/2 tsp. kosher salt

1 1/2 tsp. baking powder

3/4 tsp. baking soda

4 1/2 tsp. ground ginger

1 Tbs. ground cinnamon

2 1/4 tsp. freshly grated nutmeg

1 1/2 tsp. ground allspice

3/4 tsp. ground cloves

18 Tbs. (9 oz./280 g) unsalted butter, at room temperature

2 1/4 cups (1 lb./500 g) firmly packed light brown sugar

2 eggs plus 2 egg yolks

3/4 cup (8 1/4 oz./260 g) molasses

2 tsp. vanilla extract

1 1/2 cups (12 fl. oz./375 ml) water

Position a rack in the lower third of an oven and preheat the oven to 350°F (180°C). Generously butter the Gingerbread House Cake Pan and dust with flour, or spray with Bak-Klene.

In a bowl, stir together the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice and cloves. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth and creamy, about 3 minutes. Add the brown sugar and beat until the mixture is light and fluffy, about 2 minutes. Reduce the speed to medium, add the eggs and egg yolks one at a time and beat until incorporated, about 1 minute, stopping the mixer to scrape down the sides of the bowl as needed. Reduce the speed to low, add the molasses and vanilla and beat until just combined, about 30 seconds.

With the mixer on low speed, add half of the flour mixture and slowly pour in half of the water. Repeat with the remaining flour mixture and water. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 10 seconds.

Spoon the batter into the prepared pan, filling it about three-fourths full, and smooth the top with a spatula. Place the pan on a baking sheet. Bake until a toothpick inserted into the center comes out clean, 75 to 80 minutes. If the top begins to darken too quickly, tent with aluminum foil.

Transfer the pan to a wire rack and let cool for 15 minutes, then turn the cake out onto the rack and let cool completely. Using a sharp knife, carefully trim the domed cake to create a flat surface. Decorate or frost as desired. Makes 1 cake.

Williams Sonoma Test Kitchen