Help baking cake in intricate house-shaped baking pan

If you check the Nordic Ware site, they have a recipe for a gingerbread bundt cake formulated to work in their pans. I find greasing these sort of pans is best done using a mixture I make for the job. I beat together 1/2 cup each flour, shortening and vegetable oil. It makes a thick paste, which you can spread into the nooks and crannies with a silicone pastry brush. This will make more than enough to grease your bundt pan, with extra left over. Keep that in a storage container. It will store at room temp for several months. If you want to make a chocolate cake, you can also replace the flour with cocoa powder instead- and use the same way. As far as getting the cake out of the pan when done- I usually let it cool 5 minutes right side up, then tip the pan over upside down on a rack, but leave the pan in place. One other thing you can do is coat the pan after you grease it with a coating of finely ground nut meal. Obviously that depends on the flavor of your cake, and if you can have nuts or want the slightly nutty taste.