Recipe Notes

• Use an angel food cake pan for ease in removing from pan. A Bundt pan, while it looks prettier, caused some logistical challenges when it stuck to the pan. No matter what pan you decide, grease well with lots of Pam spray, or go old-school with Crisco shortening and lightly flour.
• Baking time: I found that at 75 minutes, my cake was still hopelessly gooey in the center. I put it back in for 10 minutes (total cook time 85 minutes) and then let it cool on top of the hot oven. The resulting cake was a dense, moist, classic pound cake. If you are looking for a slightly gooier consistency, 80 minutes might be the magic number. Since all ovens vary, do the toothpick test; this cake needs a full 90 minutes of baking time in my mom's oven.
• Do not cover with foil if the top or edges start to brown. It may cause the cake to fall!
• Cool at least 1 hour before removing from pan, but do not leave in pan until ready to serve (like I did). This will result in a stuck cake.
• If your cake should get stuck in the pan, try these tips: First use a rubber spatula to gently go around every edge of the pan (outside and inside). Invert onto a tray or cutting board, and whack pan firmly 10-20 times.
• If the cake is still stuck (like mine was), you've got to move on to the big guns and steam it out. Boil water on stovetop and dip a tea towel into boiling water. Towel should be saturated but not dripping. Drape the tea towel over the top of the cake pan (touching the top of the cake) and wrap around the sides and underneath as well. For best results, place in a shallow pan and fill pan with 1/2 inch boiling water as well. Leave 15-20 minutes. Then remove towel and invert onto a tray or cutting board to remove.
• The richness of this cake is such that I think a simple powdered sugar dusting is all it needs. Use a cookie cutter for a pretty effect. 
• But if you're a frosting kind of person, a rich buttercream frosting or a sweet glaze complements the flavor well too.