Huge thanks to PJ Hamel for her post on Bundt cakes. I had become so frustrated trying to get them out of the pan in one piece that I gave up. Your blog inspired me to order a new pan and start over again. Then I read Lisa B's post on 1/22/17 after I received the new pan. I went out & bought a silicone brush, made some of her Pro pan-release and used a very old recipe that my M-I-L called " Frizell Cake." It is a pound cake type baked in a 10" tube pan, which has finely chopped nuts covering the bottom of the pan. When baked and turned upside down, the nuts are on top. I decided to try her old recipe in the new pan. I contacted the Bakers Hot Line to inquire about chopping walnuts to make a nut flour for coating the pan, without turning the nuts into paste. Laura very kindly told me to pulse them in a food processor with a small quantity of flour. I used Lisa B.'s formula for Pro pan-release, Laura's recommendation for making walnut flour and the rest of PJ"s recommendations for filling, baking and releasing the cake from the pan. It all worked, beautifully!!! It's the first time I have ever made and turned out a gorgeous looking and tasting cake from a Bundt pan, and I've been baking, mostly from scratch for over 50 years. Thank you, thank you, thank you you are all my heroes!

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