It's a shame I didn't double this recipe. I say that because the recipe calls for mini-bundt pans, which I didn't have. So I used a muffin tin, that was really too small. The little cakes (baked for 16/17 minutes) overflowed the confines of the tin and stuck together, creating a not-so pretty picture. Which is a complete shame because the cake is really, really good. So good that I decided I have to bake this again really soon but doubled and in a real bundt pan. Because the cake has such a great flavor and moist crumb and is begging to be made again. I did skip the glaze but based on the comments of other TWDers it was probably better that way. This would be great with a chocolate ganache on top though I think.Thanks to Kristin of I'm Right About Everything for this week's selection!