... second brush of sauce over cake, and then rest of sauce poured over ... allow to cool before cutting I had adapted it a little for my taste (I like more orange and Grand Marnier coming through), and much prefer to use the Bundt tin instead of a round tin which makes it look that little bit more special. If wishing to use a round tin, then use a 24cm (base measurement) tin, and bake for 1 hour and 20 minutes, or until done when tested with a skewer (it took exactly 1 hour 20 minutes in my oven). When using a Bundt tin it is really important that it is greased well … I don’t know about you, but when I have rushed this part I have been heartbroken when turning out a cake, only to find that small sections of it are still caught in the tin! So the easiest way to grease the tin to ensure success is to: 1. Melt a good portion of butter (if you melt too much, keep the leftovers and use in the sauce) 2. Using a pastry brush completely cover the inside of the tin with butter … if you are not sure if you have covered it all, place the tin into the fridge for a couple of minutes and you will see how well the tin is coated (the pastry brush helps to get into all the nooks and crannies) ... fill in any spaces that you have missed 3. Once completely coated with butter sprinkle in a good amount of flour, and over the sink turn the tin on its side and slowly rotate, allowing the flour to fall around the inside of the tin as you go … don’t forget to ensure you also cover the centre funnel as this is often forgotten (I usually spoon the flour around the funnel to get a good coating) 4. Once you have the whole insides covered in flour, then tap the tin on the edge of the sink allowing excess flour to fall out Your tin in now ready to use