Cakes sticking in my ring mould/bundt tin

[MrsArthurWellesley]

So I've been baking quite a few things in a ring mould recently and the cakes were sticking to the fluted bottom/top of the ring mould so I'd have to reconstruct the cake when I turned it out. So off I trotted to get a new ring mould and what I bought is in fact a bundt tin. And the cakes are still sticking

Admittedly, I have been cooking cakes with fruit in them and often using frozen fruit, which never helps, but any tips for helping the cakes turn out properly?

I haven't been greasing the bundt tin because it's that really good anodised non-stick stuff, but should I do that anyway? What's best, butter, butter plus flour or something like cake release?

MrsArthur, If your Bundt/Ring Mould is anodised, it will not be non-stick (unless subsequently non-stick coated, which would be strange). It may be "easy-release" but that is not the same. The release characteristics will get better with use (which non-stick coated products won't) but need to be handled correctly to get the best out of them. The company I work for produces anodised bakeware so I know about this issue. This is not one of our products, however, as we don't do a fluted bundt.

You should give it a thorough clean to get rid of any "stuck" cake residue. Then you should grease with a block butter or block margarine, not a spreadable sort as the oils they put in to make them spreadable are the oils that could make the cake stick (olive oil is a no-no). After greasing, dust with flour. This should allow you to get a good release. Groundnut oil is also good.

I'll try butter next time, my ring tin sticks, horribly.

Don't use groundnut oil if you are planning on baking for nut allergy sufferers anytime soon!
I swear by Dr Oetker spray. It's available in Sainsburys (and probably other supermarkets too. It's not cheap, but a little goes a long way.

Lakeland do a cake release spray, I've never used it but MIl swears by it