Very tasty cake indeed! There was way too much batter for my bundt pan, so I transferred the rest to a medium-sized loaf pan. The cooking time was much longer than specified, and so I ended up turning the heat up to 350 to get it done a little faster. But I think 325 in the beginning was a good start. Only think I left out was the pecans as many people I serve cake do not like nuts, although I think it needs them. And I left off the glaze and used my own brown sugar caramel glaze/frosting. I actually followed a mixing technique from 'The Cake Bible'. She actually mixes the dry ingredients in the bowl, on low, for 30 seconds, rather than just relying on sifting, and then adds in the butter and part of the wet ingredients all at once. What this does is to help provide a 'coating' for the wheat and prevents the gluten strands from forming too quickly and getting too tough. This keeps a cake fluffy and soft and moist without getting too tough or dry. It works out beautifully. I would agree with others, this cake isn't exactly a pound cake in texture, but it's a lovely cake either way. Thanks!
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Very tasty cake indeed! There was way too much batter for my bundt pan, so I transferred the...