A question about a recipe: Faulknerian Family Spice Cake, with Caramel Icing

When I made this (twice, now), I used a bundt pan and had no trouble at all. It took the same amount of time as stated in the recipe and turned out great.

Looks like a bundt pan would be fine for this cake. Just be sure you only fill 2/3 to 3/4 full when you are changing pan sizes so you don't have an overflow.

You'll also want to watch your baking time. Bundt pans tend to be ticker and heavier than tubes, which can change how fast the cake cooks (since there's so much more material other than cake to absorb the heat).