NORDIC WARE LOAF PAN RECIPES

Steps:

• Preheat oven to 325°F.
• Grease and flour your snowman cake with a good vegetable shortening and a fine flour like Wondra. Tap out any excess flour.
• Sift together the flour, baking powder, cinnamon, ginger, cloves, nutmeg and salt.
• In a small bowl, combine the milk and vanilla.
• Using a flat beater, in the bowl of an electric mixer fitted, beat the butter on medium speed until creamy and smooth, about 1 to 2 minutes. Add your granulated and brown sugar and continue beating until light and fluffy, about 5 minutes. Stop occasionally to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Reduce the speed of your mixture to a lower setting, and add the flour and milk mixtures, alternating the two, beginning and ending with the flour.
• As you're adding in the flour and milk, beat each addition just until it's mixed in, stopping as needed to scrape down the sides of the bowl.
• Spoon the batter into your snowman pan, dividing it evenly between the two halves and spreading a little extra into the head area of the pan.
• Tap the pan onto a work surface a few time to ensure the batter gets down into all the little indentions of the pan and to release any little air bubbles in the batter.
• Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Mine actually took around 65 minutes.
• Transfer pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
• Tap the pan gently on a work surface to loosen the cake.
• This would be a great time to slice off any cake sticking up above the pan with a serrated knife since the back of your snowman will need to be flat for assembling.
• Set a cooling rack over the top of the cake and invert the pan onto the rack. Your cake should come out easily.
• Let the cake cool completely, 3 to 4 hours, before assembling and decorating.