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Ricardo shows you how to properly grease and coat a bundt pan.
I use well crushed ginger cookie crumbs, and I mean WELL CRUSHED. The cake just falls out and the fine ginger crumbs that may stick are delicious. Of course, you can use any flavour you desire. The trick is making sure the deep crevices of the pan are well greased, as well as the tube, right up to the top.
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