Thanks for the flouring tip. (These days I use a release spray with flour—so much easier for me, although I do often end up spraying the kitchen window a hazy white!)

And thanks for the comments about my cake. I does get better with age—like all of us!

David

An easy technique for flouring a bundt: Take a regular tablespoon heaped with flour and tap it against the buttered center column, rotating the pan as you do. The flour will spill down the column, coating it, and then settle on the floor of the pan. You then reach up the underside of the column, tilt the pan sideways, hold it by the edge with your other hand, and rotate it to spread the flour along the bottom and out to the pan’s edge. :)

Your website is wonderfully diverse and entertaining. The recipes deliver consistently delicious results.

Your Orange-Olive Oil Cake is second to NONE—and I have had many. The cake is also hot-weather proof; it sat in my 95+ degree kitchen over three days and aged like fine wine—luscious!

Best wishes and much thanks!

Kathleen Marie