Definitely better result than a recipe I tried from "The Joy of Cooking". I read some reviews complaining that the cake pan overflowed. "Bundt" is a trademark of a company that makes pans of differing capacities. I have a 10 inch diameter, fluted Bundt pan which I measured at 14 cups capacity. I used the larger capacity pan, which this recipe filled perfectly. I baked it for an hour and a half, and it finished about 1/4 inch below the outside rim and even with the inside rim. I think a few minutes more baking or a slightly higher temperature may have helped, but the cake passed the toothpick test. It was dense, but perhaps appropriate or ideal for pound cake. I understand that cakes can rise higher at high altitude elevations, so pan overflow with this recipe may be more likely if you are located at a high elevation. My home is only 300 feet above sea level.
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