Can someone suggest a place to buy a shiny aluminum tube or Bundt pan (for pound cakes)

I have all the good Nordic Ware pans and some of the plain tube pans. My cakes always come out too dark. I bake them at 315 degrees... If I go any lower they have a gummy streak. My oven temperature is not off. This never used to be a problem ....this only happens on pound cakes, not layer cakes. I'm stumped?? I love those old heavy, shiny pans and I can't find them anymore.

I have made the switch to the silicone bundt pans. I find they work so well! and the cakes come out beautifully! And they are also much cheaper than the stunning, but expensive, Nordic Ware tins. They are also available on amazon.

Here's a link.  I've been buying my regular pans here for years.  The crusts are hardly brown at all and the cakes bake very evenly.

https://www.webstaurantstore.com/chicago-metallic-46540-9-1-4-aluminum-angel-food-cake-pan-4-deep/32646540.html

thanks much, will check it out

http://www.epicurious.com/recipes/food/views/cream-cheese-pound-cake-108969

Here is the absolutely best recipe for pound cake that starts out in oven with lower temps and you increase temperature gradually. See instructions above. This is the best pound cake I have ever had and everyone who has had it has wanted the recipe. Please try this. You will not be sorry but will have everyone wanting the recipe. Let me know if you try this!!!

Thanks! I will try soon.....pound cake is my specialty, but always looking for other's opinions . I tend to like a golden crust on them, not too brown. The heavy Nordic ware pans are great! But they still produce too dark a crust. Maybe your method will work better

It has a beautiful golden crust!!!