This crown-shaped, ceramic mold was (and still can be) used to bake the traditional slightly sweet, yeast-raised, raisin-studded cake called the kouglof
in the Alsace region of France. It bears a wonderful patina of use in wood-fired ovens over its natural deep terracotta color. (Click on the '1' under the main photo to see photo of the exterior of the mold.) In keeping with tradition, only the interior of the mold is glazed. Of course, you can also use it to bake other cakes normally baked in a tube or bundt pan. Or, you may just want to keep it on your kitchen sideboard where you can admire it. From the 1800's. Ships with kouglof
recipes both sweet and savory for your enjoyment.
Size: 11" diameter x 4 1/2" high