Any tips for scaling this recipe up to bundt size?

I've only made it in a loaf pan--it's terrific--but I think I'd hesitate to make it in a Bundt pan. It's very dense and moist; I'd be really concerned about it sticking. If you do make it, butter the pan heavily. Also, here's a link to a conversion table so you can compare the volume of your loaf pan to your Bundt pan and calculate how to scale it: http://thebakingpan.com/baking-pan-sizes/

Hmmmm....I have no idea. I'd probably just double the recipe, and use a large bundt pan. Don't forget to grease the bundt pan. I'd be interested in what everyone else thinks. Do let us know how it goes if you try it!