First of all, this makes A LOT of cake. I made it per the recipe but cut butter to 1 3/4 cups, cut sugar to 1 1/4 cups, added a touch more vanilla, used no mace, and added about 1/4 cup of pinapple juice as I was making upside down cake. I also added 1/2 tsp of baking powder and 1/2 tsp of baking soda. I baked at 325 and used a sheet pan. Cake took a little over 2 hours to fully bake. And the cake is PHENOMENAL. Awesome, moist, perfect crumb, light, fluffy, buttery, just delicious. This is a keeper, but I think I'll cut the recipe in half next time.
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First of all, this makes A LOT of cake. I made it per the recipe but cut butter to 1 3/4...