A dense, rich, moist cake for a special occasion. I made this for Mother's Day one year in a 10-cup Rose Bundt Pan, and it looked and tasted beautiful. I have never had any difficulty removing the cake from the pan, but one trick is to place a folded bath towel in the sink just before the cake is ready, and saturate it with steaming hot water. On taking the cake out of the oven, immediately set it on top of the towel, pan side down, and leave it for ten seconds. Then invert the cake onto a cooling rack and it should come out easily without sticking.