OK, Rose, I cannot take it anymore! Now I have to make the Golden Almond Lemon Cake. I know you have mentioned it as your favorite non-chocolate cake from the book several times. What have I been waiting for?
Also, I love how dramatic and sculptural the finished cake comes out in that pan. Impressive that it comes out cleanly, though that's not based on any bad experiences of my own, as every cake I have made in my Nordicware bundt pan has come out perfectly. I think I may like this pan even better than the Bavaria (I have the Fleur de Lis) - they have so many beautiful pans...

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The golden dream cake and most all butter non foam cakes will bake ok on a cast iron pan. The whipped cream cake is a butter cake but it also has a foam mixing structure from the whipped cream: I am afraid on a cast iron pan it will collapse prior setting (the whipped cream will melt before heat reaches the eggs fasto enough to coagulate them).

Again aluminum heats fast, iron heats slow.

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I am looking forward to hearing how it works in the kugelhopf pan as I just baked this cake and decided against this particular pan.

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Wm, seems your pans work well. Cast iron cake bundt pans are seldom produced nowadays, all nordic ware cake pans used on rhc are cast aluminum.

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Hector – Cast Iron vs. Cast Aluminum.

I don’t know how the two would compare. I multiplied Rose’s recipe for the Golden Almond Lemon Cake by 1.2 in order to fill my 12 cup cast aluminum (early Nordic Ware, I think) bundt pan. It took approximately 63 minutes for the internal temperature of the cake to reach 200 degrees F. My daughter’s family enjoyed it so much that I will probably bake another soon and will use the 12 cup cast iron kuglehopf (?) pan, which was made in Alexandria, VA in about 1965 from a mold that the foundry had used in the early 1800s. I will post the results.

Sonny

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Where oh where can I buy the fluted tube pan that Raymond used for the Golden Almond Lemon Cake???

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I adore the Heritage pan. Such a lovely shape!

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LOL, Bill, these may not work for you, but I am going to consider some of these options...particularly throwing some things out.

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I wonder if cast iron would bake the same way as cast aluminum. Iron provides even heat but take a very LONG time to heat and to cool.

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Rose, The Golden Almond Lemon Cake is fantastic. I baked it for supper with the children. It was an immediate hit. All of my tube pans, including my favorite cast iron one, are 12 cup ones. I multiplied your recipe by 1.2; it worked like a charm.

Thanks!

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LOLOLOL...thank you for your kind suggestions. My shoes are in neat clear plastic boxes that stack neatly on one side of my clothes closet where there was this little alcove that fit the boxes precisely.(trust me, I didn't buy them...they were thrust upon me). for now, i'm going to stick with my tried and true bundt pan...it's one of the orignials from when those bundt cake mixes came out and became popular...it is a really scary shade of olive green on the outside

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That cake is stunning. I will have to add that to my list... And, tho' I misstepped on my first attempt on the 12" layer version, I could tell how delicious it is. I cannot get it off my mind.

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how about in your socks drawer? the pan will not scratch from socks and keep socks sorted! in fact, and underwear drawer would work too! just not your laundry hamper!

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stack the pans, mountain high, place a tray or cardboard round in between and you can STACK! some non-slip mat helps too.

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Under the bed? That's where the movies/cd's/DVD's and Video Tapes are kept...LOL. It's amazing what one can fit into a one bedroom apartment in NY and make it look perfectly neat and clean when your "other half" is an obsessive neat-nick. The addition of one more piece of un-necessary baking equipment might be grounds for divorce. LOL

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LOL. Rose, congrats on the new pan! I haven't tried this cake yet too. Hm.. I should suggest to Marie to put this on the schedule for March.

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I have not yet tried this cake. It will have to be my next one from RHC. As far as the pan goes...it is GORGEOUS. Alas...If I buy one more baking pan I will have to move...there is simply no more room!

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