I found a ghost-shaped cake pan at Williams-Sonoma a couple months ago and finally got a chance to use it! I decided to do a pound cake because those are denser and hold together better. Removing the two halves of the cake from the pan took some time and patience, but it was worth it!
The original pound cake recipe is here:
Adapted from Betty Crocker
3 cups gluten-free OR all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
1 cup evaporated milk
- Preheat oven to 350ºF. Grease and flour a 12-cup bundt pan or other baking pan (such as a ghost-shaped one).
- Beat butter until creamy, then beat in sugar, eggs, and vanilla.
- Set mixer to high speed and beat mixture for 5 minutes. (Actually, I’m not sure the 5 minutes of beating makes much of a difference if you’re using gluten-free flour. I normally skip this part.)
- Beat in baking powder and salt.
- Beat in gluten-free OR all-purpose flour alternately with evaporated milk.
- Pour into prepared cake pan. If using a bundt pan, bake for 70-80 minutes or until a toothpick inserted in the center of the cake comes out clean. If you split the batter into two smaller pans, as I did for the ghost, bake for 45-50 minutes.
- After the cake is cool, use a rubber spatula to loosen the edges of the cake from the pan and remove it carefully. Serve and eat!