The
Vineyard Kitchen by Maria Helm Sinskey
Maria’s instructions call for a 12-cup (3l) bundt pan. Mine is only a 10-cup and when I saw the batter rise to the top as it baked, I panicked a bit, but it didn’t overflow. Still, I do recommend following her advice. If you only have a 10-cup (2.5l) bundt pan, you could also scoop some of the batter into a smaller cake pan and have a little mini cake (which will cook for a shorter amount of time) as a snack or to gift someone.
You could also spread the batter in an rectangular cake pan with a 12-cup (3l) capacity, baking it until a toothpick inserted into the center comes out clean.
This cake is not very sweet so I dusted the it with powdered sugar. But it would be equally good with a glaze or rich
cream cheese frosting, especially for those with a sweet tooth.