I made the KAF Gingerbread bundt cake recipe and used a bundt pan from Nordic Ware. I have had this pan for a year and never had trouble with the cake sticking, but I did this time. I noticed that it took the cake a long time to cool and I wonder if I didn't rush it. By that I mean that I took it out of the oven and let it sit for a few minutes. (Probably not the five minutes recommended.) I turned it upside down and left it on the cooling rack. I came back 15 minutes later and it still had not released, but I noticed that the pan was still quite warm. I then used a spatula to loosen it. Shook it. Used the spatula again. Shook it. Finally after this unaccustomed rough treatment, (I don't usually have to do this) the cake came out of the pan. It left the top third of the cake in the pan. I was able to let that cool and glued it back together with the rum glaze (that probably made it taste better) and it looked pretty good. However, it was not a cake that I would take to a bake sale or to a pot luck. I wonder if the heavier pan combined with that recipe (uses molasses) meant I should have let the cake cool longer?

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