I just baked a Bundt cake for the first time. Unfortunately, my cooking spray was rancid, and I didn’t have any shortening. Having read the article’s caution against using butter because it contains milk solids, I used melted ghee instead. It worked like a charm! Ghee is clarified butter used in South Asian cuisine and it is pure fat. It has a slight nutty flavor but I can’t taste it in the end product. And you can easily make it if you have a stick of butter around!

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