Hi Nigella and Team, I really like the sound of the Maple Pecan Bundt cake from Kitchen, but I can't really afford a bundt tin. Is there another cooking option? I have loaf, square and springform tins as well as a ring that I use for the Yoghurt Pot Cake. Are any of these suitable? How would I adjust cooking times? Thanks a lot!
Nigella's Maple Pecan Bundt Cake (from KITCHEN) is a sponge cake that has a sweet pecan filling running through the centre. From our experience with other bundt cakes, a half quantity of the recipe can usually be used with a loaf tin (450g/1lb with dimensions approx. 21cm x 10cm x 6cm/8.5 x 4 x 2.5 inches). Put just over half of the cake batter into the tin then make a shallow indent lengthways down the centre of the batter and spread the pecan filling into the indent, making sure you leave a border of cake batter along the sides and at the ends so that the filling doesn't leak out. Spread the remaining batter over the top, making sure that the filling is completely covered.
The oven temperature remains the same and we suspect that the baking time will be approximately 35-40 minutes, but start checking at 30 minutes and check at 5 minute intervals after that. The cake should have risen, be golden brown on top and be firm to the touch. A cake tester inserted should come out clean when touching the cake parts, but the sticky pecan filling will also cling to the cake tester. However we would mention that as we have not tried the cake in this form, we are unable to guarantee the results.