Date Rum Cake.... YUM!!! I use a Bundt Quartet pan: (https://shop.kingarthurbaking.com/items/bundt-quartet-pan) to make my rum cakes and love the size of the finished cakes, perfect for dessert for 4 and a nice size for gifting. The pan calls for a 6 cup bakeable capacity which equals a cup and a half of batter per cake. Unfortunately, my recipe DOES call for not removing the cakes from the pan, but spooning a rum syrup over the cakes and letting them sit overnight before removing, so would not be useful for baking 2 batches in a row. Could you divide your recipe in half easily? Either that or buy 2 pans?

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