We love this recipe so much, I became a member so that I could review this cake. My young son, who is generally not a fan of cake (and only devours the frosting at his friend's parties) loves this cake and consistently requests it whenever there is a reason to bake a cake. I joke that he must take after me, as I am also not much of a cake fan, though I am generally a dessert hound, but I cannot resist this rich and buttery cake. We generally decorate the cake with fresh berries and whipped cream or powdered sugar. I discovered this cake after I bought a Nordic Ware train cake pan to bake my son's second birthday cake in. It comes with a cake recipe that did not work well for me that year. A friend that's a professional chef recommended looking at this site for a more dense cake. After much searching and some trial runs, this recipe stood head and shoulders above the crowd. Though I discovered most of the hints on my own, quite by accident, I ran across this site late in the game that may help others trying to do the same: it's Nordic Ware's "Bake Perfect Bundt" tips. I did find, however, that using regular flour, rather than cake flour to flour the pan actually worked better. Of course I had to adjust the time, but this recipe couldn't have been better for this purpose. I'd make it in a regular pan in a heartbeat, though my son would surely be looking for his beloved trains!
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