Fancy Flours will be closed on Thursday, November, 25th for the Thanksgiving holiday.

Heritage Bundt Cake Pan - Nordic Ware

Availability: Out of Stock
One of the most stunning bundt pans we have ever seen! This Nordic Ware Heritage Pan features a lovely spiral design with dramatic, deep ridges. Like other Nordic Ware pans, this one is made of heavy duty cast aluminum and features a nonstick finish inside that helps the cake pop out easily every time you bake with it. The heat-reflective gold platinum exterior ensures uniform browning.

Pan Size: 10-cup capacity; 10.12" D x 3.75" H It makes a wonderful addition to any baker's kitchen.

Proudly made in the USA by Nordic Ware, creators of the original Bundt® pan, and a family-owned company since 1946.
In Memory of Lois Petrowski 1915-2013

"Pound cake has always taken pride of place on the Southern dessert table. This was my mother's go-to recipe for a perfect pound cake. Long after she lost her ability to work in the kitchen, she still retained the taste for this cake. The recipe came from a North Carolina newspaper, circa 1950." — Nancy Quist, Founder of Fancy Flours

- 1/2 pound butter
- 3 cups sugar, sifted
- 6 whole eggs
- 3 cups flour, sifted
- 1/4 tsp baking soda
- 1/2 pint commercial sour cream
- 2 Tbsp rum extract – We recommend our Pure Rum Extract

Click here for instructions. Here are some helpful tips for using your new Nordic Ware bakeware!
  • Before each use, wash the pan with hot soapy water.
  • Oven safe to 400° F.
  • Use only wood, silicone, plastic, or other nonmetal utensils and nonabrasive cleaners to avoid scratching the surface.
  • For best results, brush the pan with a nonstick baking spray with flour. Turn pan upside down and tap to remove excess flour.
  • When pouring in batter, begin with a small amount, making sure that the liquid fills in all of pan's details. Pour in remaining batter.
  • To prevent overflow, do not fill more than 3/4 full.
  • Gently tap pan on counter several times to release excess air bubbles from batter.
  • After baking, cool on a wire rack for 10 minutes.
  • To unmold, tap pan firmly a few times. Invert onto a cooling rack and lift pan away.
  • Allow cake to cool completely before decorating.

  • Printable version: Helpful Hints For Using Nordic Ware Bundt Pans click HERE.
    Write a Review


    1 review
    What a Mess!
    Review star icon Review star icon Review star icon Review star icon Review star icon Dec 30, 2016
    Dec 30, 2016  |  By Michelle
    Followed this recipe perfectly. The first thing I noticed was that the pan was very full but with only 1/4 teaspoon of baking soda and the sour cream, I thought maybe it would be ok. Twenty minutes into baking it, I started to smell something burning. The cake is overflowing and burning on the oven floor. I used the Nordic-ware Heritage 10 cup pan. This is just too much batter.
    Owner Response: Michelle, We are sorry you had this experience. We do recommend with any recipe to only fill the pan 2/3 to 3/4 full to avoid overflow. We hope the next batch goes better!

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