When I made this recipe it included baking powder and instead of creaming the butter and sugar it called for the eggs, sugar and butter to be beaten at the same time.
My oven was a complete mess. It didn't cook over a little bit but a lot.
I've removed the baking powder and changed the way it's mixed and although
I haven't tried it, it should work.
Now that a day has gone by and I have had time to think and also eat some of the cake. It appears to me that the problem wasn't the baking powder but the size of the cake pan.
I don't know if I will use a higher pan (usually if the pan is to high the center will not get done [the reason for the hole in the center of angle food cakes]) or two pans.
I will never try, again to make this in one 9 inch cake
pan. Unless of course my masochistic tendencies get the better of me.