The classical cakes are simple - and I think most people who do bake these go for the more or less traditional simple cake. It should be a "dry" one, in every case, otherwise it will be very difficult to get it out of the mould. But there's of course variations these days - with some nuts or almonds in the dough, or eggnogg cake, or basically you can do whatever firm-ish cake you like to bake. Not sure if yeast dough would work in the moulds, but your generic baking-powder-powered one definitely does.
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