Nordic Ware Gingerbread House Bundt® Pan
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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.
- Dimensions & More Info
- 10 1/4" x 8" x 5 1/4" high.
- 9-cup cap.
- Made in USA.
- Use & Care
- 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.
- 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.
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- Gingerbread Cake Recipe
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
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