That's looks like my new bundt pan,
K-Girl.
Is it a Wilton, too?
Might I suggest you put it to use making a loaf of Sally Lunn bread? Perfect for toasting, perfect for sandwiches...I'm planning on make another loaf soon. I found a recipe online that is close to the version I use from "The Williamsburg Cookbook". This is the link:
Sally Lunn Bread Recipe
There are a few differences between the "Add a Pinch" recipe and the "Williamsburg Cookbook" version. If you want to duplicate the recipe I made, these are the necessary changes:
Ingredients
OMIT the "1/4 cup water"
USE TWO packets of active yeast (or an equivalent measure of your favorite bulk yeast)
Instructions
Step 4 tells you to add ALL the remaining flour along with the eggs and beat for two minutes.
The Williamsburg version had you add 2/3 cup of flour and eggs and beat for two minutes, THEN add the remaining amount of flour and mix until well blended.
After the first rise in the bowl, Williamsburg says to
beat the batter down with a spatula or mixer on low speed, then turn into bowl and let rise until increased in bulk by 1/3 to 1/2. I goofed, let it double the second time, and it still came out great!
Also, I turned the oven temperature down to 325F since the bundt pan is kinda dark. The crust was a perfect golden brown.
Whatever you make, have fun with your new pan!