To PJ Hamel with many thanks, Baking with my great-grandmother's handsome, heavy, well-seasoned cast-iron bundt pan has always been a trip back to family kitchens; but the browning effect has been a challenge. Her dicke milch and radonen kuchen, both yeast-risen cakes, will benefit from your advice. Thank you so much, after all this time! I start pound cake (no leavening agent) in a cold oven set for 325', and that seems to help a bit. Alison

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