I followed the instructions precisely, using the granulated sugar method in a tube pan that was not even fluted and it was a disaster. Five minutes is not long enough for the initial cooling. I had to make another cake. The second time, I lined the bottom with parchment paper, used shortening and a light dusting of flour on the sides and tube, let the cake cool for a good half hour and ran a table knife around the edges to free it. It came out perfectly.

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