I love that you (almost) just dump everything in a bowl, mix it up, pour it in the pan, then bake. It sounds too easy to be true, but it really is, and will likely be the most tender, moist cake you ever eat. For that reason, I’m writing this a little differently for ease and to save some wordiness in the directions (this headnote, however, is a lost cause for excessive word count!). I used an old vintage Swan’s Down tube pan, and wanted to take extra precaution that my cake would leak out. It has these air vents that you can open and close, I assume to help the cake cool faster. Anyway, I decided to measure a piece of parchment paper long enough to generously hang over the sides. I then cut out a hole in the center so it could slide over the center tube. It worked like a charm.