This morning I tried making your recipe for Chai-Spiced Pound Cake using an almost-new Swirl Bundt Pan using all of these tips (dusting with granulated sugar) and following the recipe to a T. Unfortunately, the bottom of the cake came out while the top stayed stubbornly in the pan :( I was so hoping that these tips would free me from my fear of making bundt cakes. The crumbs taste delicious, though...

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