An inspirational American sucess story, Nordic Ware was founded in 1946 by a determined wife, Dotty, and her resourceful husband Dave, newly back from the second world war.  With only $500 in their pockets, a few good ideas, and a desire to create a business of their own, a humble kitchenware company was launched from the basement of their home in Minneapolis, Minnesota 

• Made from non stick red coated aluminium
• Cream coloured coating inside
• Measures 24.5cm diameter x 10.5cm height
• Capacity 16 cups

Use and Care

• Before initial use and after each use, hand wash with warm soapy water - NEVER place in the dishwasher
• Before each use, brush with solid vegetable shortening and dust with flour or cocoa - DO NOT use regular cooking spray
• Do not use metal utensils, scourers or abrasive cleaners
• Always use a recipe intended for a Bundt pan - packet mixes don't work well in these pans because they contain a lot of leavening and turn out light and fluffy, whereas recipes for Bundt cakes that include ingredients like sour cream, butter, yoghurt etc have better results
• Do not overfill the Bundt pan - no more than 3/4 full to avoid overflow
• Bake on a middle shelf of the oven, not the top or bottom.  The typical Bundt cooking temperateure is 160-175C for about 50-60 minutes
• Once removed from the oven, allow the cake to cool for 7-10 minutes before removing - trying to remove the cake from the Bundt pan before hand may cause the cake to tear and / or crumble
• DO NOT run knives or sharp implements around the edge of the tin to try and remove the cake - instead, try flipping over the cake after 10 minutes and if it does not easily come out, use a silicone spatula or similar to try and remove it