Hi,

It's a six-cup bundt pan, eight inches across, and the find of a lifetime at the local Goodwill Store--LOL. I know it holds half of a regular bundt pan cake recipe. And a regular bundt pan, from my research, holds the equivalent of a two-layer cake recipe's batter.

I have a lot of great old cookbooks from the 1940's-50's-60's and like to bake from scratch. My question is - do I need to adapt/adjust these regular-pan recipes in any way before baking in my little bundt pan?

Thanks,

Janelle