Nordicware Heritage Bundt Pan, reviewed

Heritage Bundt
Since I first saw Nordicware’s Heritage Bundt Pan at a Williams-Sonoma store over two years ago, I’ve wanted one. I don’t have an extensive collection of bundt pans – although I wouldn’t mind it – just because they’re fairly large and I generally try to wait until I have a bit of extra storage space before adding a new one to my kitchen. I made a little room in my pantry, and went out to pick up my very own Heritage Bundt just a few weeks ago.

This pan is gorgeous, with deep ridges and a swirling design. It is made of heavy cast aluminum and has a nonstick interior. I wanted to whip up a Tiramisu Bundt Cake for a New Year’s party, so I made the batter and poured it straight into the pan – no greasing, no flouring – for a trial run. I usually grease and flour my bundt pans to ensure that the cake comes out cleanly, whether they’re nonstick or not. Nonstick coatings don’t last indefinitely, so this is a great safeguard for older pans, as well as a means to prevent chocolate chips, nuts or other mix-ins from sticking to the bundt pan and leaving gaps in your finished cake. I expected a brand new nonstick pan to give me no problems and it met my expectations. The cake easily slid out of the pan and was, to put it mildly, stunning to look at. The ridges looked just as good on the cake as they did on the pan. I originally planned to glaze the cake, but it was so pretty that I simply served it plain – to a very appreciative audience.

I’ll be getting a lot of use out of this pan in the future and am glad that I finally added it to the collection!

22 comments

  1. I have 3 nordicware pans, they are just marvellous!

  2. I have four, and thought I was done – but this, this is just to lovely to resist – thanks for the gorgeous photo!

    And the recipe?

  3. I have one original pan, one new “cathedral” design and the duet pan–makes two. One bundt cake recipe actually makes 4 of the little duets even though it was advertised accommodating half a recipe for each of the duets.

    I love these pan designs, just wish I had occasions to make more bundt cakes to justify getting more pans!

  4. I fell in love with this pan too a couple of years ago and finally picked it up on sale on boxing day. As if it was even possible I have fallen in deeper love with Heritage since bringing it home. I have yet to make anything in it yet though (tragic!). I haven’t decided on a bundt cake recipe to try out. Now that the holidays are over though I don’t have to fear eating the whole cake myself and can bring leftovers to work. :)

  5. I can recommend the cathedral pan and since I bake kugelhopf quite alot I got one of those too. If they are one of the intricate models, my 3rd is the octopus one, don’t wash them afterwards unless you absolutely have to. The greasing will help you next time. The intricate ones DO require some greasing since all the ornate and detailed parts can catch pieces of the cake.

  6. I shape of this pan is beautiful! I want this now and I’m not much of bundt pan girl, but it’s something about this pan I love!

  7. I had been searching for a unique bundt pan for years – I didn’t want just an old ordinary one like everyone else has. When I saw this one last year, I HAD to have it. I, also, ordered it from Williams Sonoma. It is beautiful and beyond my expectations. I’ve used it a few times and every cake comes out wonderfully. I highly recommend it for its beautiful results.

  8. Gorgeous! It looks so elegant and tasty! :D

  9. I second the recommendation of the Heritage swirl Bundt pan. I got one after seeing it used for a zucchini chocolate (good cake!).

    http://savoringtimeinthekitchen.blogspot.com/2010/08/zucchini-chocolate-olive-oil-cake-with.html

    I was worried about the cake coming out of the swirly edges, but I’ve had no trouble with it. It makes any cake look spectacular.

  10. I also got seduced by this pan. I’ve had mine 18mo or so and I’ve used it 4 times.

    First 3 cakes popped out beautifully. I thought there’d be some care needed to “screw” the cake out but not in the least. However, the fourth cake that I made for Christmas dessert stuck and came out with big chunks missing.

    I have taken care to clean it more scrupulously hoping it won’t happen again. But I don’t know yet whether that will solve the problem.

    It IS a challenge to clean out those sharp creases. And it is challenge to glaze the cakes too because the glaze simply runs down the highly defined channels. But the cakes are gorgeous — when they’re not missing chunks — and a sprinkling of powdered sugar or ground chocolate dress them up enough.

    Bundt pans are very seductive. I’ve held myself down to 2 and that’s really enough for me. They’re hard to store and not really something you want to leave out to look at.

  11. Gorgeous pan! I have several Nordicware pans, 2 bundt and 2 scone ones.}:) I love them. Now I want this one as well.

  12. Wow! Beautiful! I must go order one of these Heritage Bundt Pans now. Again, beautiful!

  13. Gorgeous pan but I have a weakness for buying them so I limit myself only to the ones on-sale, though this one is really tempting even at full price. I love the ones that really present but aren’t so difficult to clean and grease when needed. Thanks for the review!

  14. I must get one of these pans.

  15. I have the cathedral pan, the mini loaf pan and the teacake pan. I love them all, my kids love to use the teacake pan to make muffins for their bento boxes.

    Cheryl could you tell me how big the cakes turn out using the bundt duet pan. I can’t decide if I want to get two 6 cup pans or the duet pan. Thanks

  16. I need one of these. That is gorgeous, and I’m so glad you reviewed it because I have been curious myself.

  17. I just made a cream cheese pound cake using this pan las night for a bake sale at my husbands work. It was a hit! The pound cake always does well but my new pan this year put the bids over the top. Such a pretty pan and so well received. I hope others who read your review take it to heart and get this pan it was easy to get the cake out and the edges of the peaks were perfectly shaped. Lovely pan just lovely!

  18. My all-time favorite bundt cake is lemon pound cake. My daddy always requested it for his birthday, and even though he passed away 3 years ago, I still make it every January 23rd.

  19. This pan, absolutely, makes the most magnificent cakes. I love to make my lemon buttermilk pound cake with this pan. A light dusting of confectioners sugar really brings out the details. This pan is perfect for any celebration or any time you want to add a bit of sophistication and elegance to any occasion.

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