I purchased the Nordic Ware anniversary pan from Williams Sonoma. It is larger than a typical bundt cake pan. It is excellent nonstick (do not put it in the dishwasher) I have had it for a couple of years and it has lived up to my expectations

I generally use a Bundt pan or loaf pans. You can use an angel food (also called a tube ) pan. If the recipe is too large, you can either scale it down or bake a tube/bundt and a loaf or some cupcakes.

I use the small aluminum loaf pans. When cooled, cut them in half long ways, then in half the short ways. Fill the layers with jam or pastry cream, drizzle chocolate ganache over or frost with buttercream over, add a decoration of some sort. Viola! Two big petit fours. So much easier to eat - no cutting involved.
Nancy

If the batter worked with your previous loose bottomed pan, it should work fine in the new tube pan. It's hard to tell with "pound cake" because it's on the edge in terms of liquidity. If you pour some in the middle of a dish and it doesn't run to the edges right away, it should work. If it sinks and spreads, it might leak.

If you use the pan for pound cake and ever want to make an angel cake in it (which you say you don't), you'll need to give it a good scrub with hot water and a grease cutting detergent like Dawn. Residue of grease, which you can't even see, can make an angel cake fall.

I too am used to using a loaf pan for pound cake, but there's no reason you can't use a tube. The whole point of the tube is that hot air is sucked into the middle cooking it from the inside out, as well as the outside in, sort of like a round loaf.

Those anniversary Bundts are great! There are so many fantastic old recipes that don't fit into the smaller Bundts they usually sell nowadays. I was on the verge of buying the anniversary one when I found an old one at my mother's house and absconded with it. I don't even remember her ever making a Bundt cake! (Yes, I told her I was taking it. She doesn't bake anymore.)

Yeah my biggest concern was that the batter would leak out since there is no springform ring around it to hold it tightly. I've used loaf pans, too but preferred this tube pan that I've had for YEARS, but the spring latch is weakening and beginning to leak. Couldn't find another one like the one I've been using.

Maybe you can get an old timer fixit guy to fix the latch?

I think we had a pan like that when I was a kid which also died...

Oh, wait! Were you looking for a latching angel cake type tube pan? I haven't seen one of them since... But rereading, if you're looking for a springform pan with a ring insert, those are available. There's a much wider hole and a fancy pattern in the bottom.

Amazon has Nordic, Kaiser and Zenker:

1. A 10-inch tube pan has a 16-cup capacity - to the brim - while a 9-inch tube pan has a 12-cup capacity. You should have used less batter to avoid overflow because of the difference in the total capacity. The general rule-of-thumb... only fill pans to the half-way point for cakes.

This recipe may also have too much volume for a 10-inch Bundt pan (12-cup capacity). I looked at several versions of Million Dollar Pound Cake on-line, and they suggested a 10-inch tube OR 10-inch Bundt pan, but they are NOT the same volume. You can always check the volume with water (or rice if it is a springform pan and would leak), or make sure you don't fill it over half-way. Two 9x5-inch loaf pans are a substitute for a 10-inch tube pan.

2. A 10-inch tube pan can be used for any number of baked goods, including pound cake, as long as it's appropriate for the volume -- not just angel food and chiffon cakes. Your new tube pan should work well, and you are assured of having the correct volume pan for the recipe.

3. For Bundt pans, I suggest using Bakers & Chefs Cooking Spray (check Sam's Club and Amazon.com). It does a superior job in pans with nooks and crannies and resists darkening if you use it at temperatures at 350-degrees or lower. This is a restaurant quality product. As an alternative, use Baker's Joy which is an oil and flour mixture, which works much better than spray/butter/shortening AND then flouring the pan. You can also make flour/oil mixtures.

HINT: Spray a light coat, allow the pan to sit up-turned (to prevent pooling) for a few minutes, then spray another light coat and use a pastry brush to distribute the product over the entire surface. By using the pastry brush you avoid pooling in the bottom of the pan, and every nook is coated. These canned products tend to spray unevenly so they really don't do a great job without the pastry brush treatment after it's sprayed.

-Grainlady

grainlady: do the pan sprays you recommend in (3.) work better than the homemade "better than Pam" mix?

liz-

I've used Bakers & Chefs Cooking Spray for many years (15-20?). It works very well to prevent sticking, doesn't leave your pans coated with brown "gunk", and doesn't affect the flavor of your baked goods. I make all our breads and baked goods and was dissatisfied with butter and coconut oil for pans, which were my other choices and my brother, who has owned a couple restaurants, suggested Bakers & Chefs.

I've personally never used the "better than Pam" mixture (nor have I used Bakers Joy - the oil/flour mixture - just read about it for Bundt pans). I don't use vegetable oils, shortening or flour - the ingredients used to make it. I'm sure there are many people who have used it and love it because I have read positive comments from users - different strokes for different folks.....

I haven't had bottled vegetable oil and shortening in my home in 25 (or more) years, and even before going wheat-free (Jan. 2013) I avoided using commercial flour by milling my own at home using whole grains/seeds/beans.

-Grainlady

According to what I've been able to find out with a search, Bakers and Chefs Cooking Spray is pure canola oil. Is that right? Or is it one of those sprays that has silicone in it?

plllog-

Yes and no.......

Ingredients:
100% Canola Oil, Capric/Caprylic Triglycerides, Phosphated Mono & Diglycerides, Calcium Stearate, Silcon Dioxide, Propellant. *Adds a trivial amount of fat.

-Grainlady

The only coating I use is the Better Than Pam homemade mixture.

I have a bundt pan that I make my lemon bundt cake in, spread the Better than Pam over it, and it always, always comes out perfectly.

Jasdip, that's a very pretty cake!

Thanks for the info, Grainlady! I couldn't find it online.

I've been using Trader Joe's Canola spray for most things, which lists canola oil, water and propellent, but it doesn't say what the propellent is. It seems to handle like oil, but a better spray than the Misto pump and not rancid. :) It behaves in the oven exactly like oil, too. With my mother's scratched old Bundt pan, it's sufficient. I have a rose Bundt, however, that nothing has worked on for a perfect shape because of the steep ridges. I will definitely try the Bakers and Chefs. That concoction, while being very chemically (though nothing too bad), sounds like it would really work. :)