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Put your finished cake into the preheated 350F oven and bake. Martha's recipe says that this will take only 50 minutes, but mine took quite a bit longer, which is hardly surprising given the size of the cake. Perhaps it is not the ingredients or method, but instead the baking time that causes people so many problems when they are working with recipes published by Martha Stewart Living. It is also possible that more people enjoy raw cake batter than I previously imagined. Unless you, too, enjoy raw batter, I suggest that you always perform the "toothpick" test or simply bake until the cake springs back to make sure that your cake is finished. When a toothpick inserted into the center of the cake comes out clean, it is done.

After the cake has cooled slightly, you need to turn it out of the pan and onto the cooling rack. Run a sharp knife around the around the outer and inner edges of the pan. Remove tube portion with cake attached. Run knife over the bottom, loosening the cake. Gently replace cake in pan high-sided pan, which will support it as you turn it upside down. Place a clean dishtowel on top of pan and a baking sheet on top of that. Carefully flip pan over, turning cake out onto the baking sheet. Reinvert onto wire rack. Allow to cool completely.

 Once the cake has baked at 350F for 60-70 minutes and a tester has come out clean, you're almost done. Move the cake to a wire rack to cool for 15 minutes. After loosening the cake with a knife, carefully turn it out onto a baking sheet and reinvert it onto you wire cooling rack. Cool completely.

There is only one more things to do.

[Photo by Nicole Weston]