Ah well, another recipe another lesson learned.
The recipe called for a "tube pan" and not having my aunt to call and ask what the hell that is and arriving at no general consensus among those I DID ask, I used a loaf pan and a half round (half a tube?) When I pulled them out of the oven they looked good but I think I rushed getting them out of the pans. The loaf just completely fell apart. Then I did a stupid thing and tried to even the bottom of the half round since it was all funky. Should have waited for it to cool if I was going to do that... I think they both should have cooled completely in their pans before trying to tip them out. Whoops. So that one came out all funky and flopped about a bit before I just folded it in half (now a full round!) and stuck it in the freezer. I think when I'm ready to deal with it I'll put a whipped frosted in between for a sort of pumpkin roll/whoopie pie action. The "loaf" we ate up in handfuls.
The cake itself was super tasty, very moist and easy to press into cakeballs for consumption. I imagine if it had been allowed to cool it would have sliced up with no trouble. It was tasty enough I would try it again and find out.
As much as I hate too-specific instructions in general recipes, the lack of specifics for baking is maddening. And funny. :D
Next up: Harvey and the cake he'll make! I have the Galliano and I have tasted the cocktail, now we will have cake. Dude help me, I think this one wants a bundt pan. Shortening and flour for decent removal? Any other suggestions to avoid pile o crumbs?