I've made this cake twice, the first time following the recipe exactly except I did follow one reviewers advice about pouring the glaze into the pan and letting the cake soak in it.
The second time I decided to follow my instinct about the sauce. Normally for a boiled sauce with sugar in it, you don't stir at all. It has something to do with the sugar crystals on the side of the pan. The first time I stirred like the recipe said, the second time I did not stir the sauce at all, just let it boil for 5 minutes. Then I added 1 shot of Jamison's Irish Whiskey and about 3 drops of Irish Cream extract. Wow, that was the ticket! The glaze turned out just like it should, creamy, not sugary. I guess if you like the sugary grainy texture, go ahead and stir. But adding the shot of whiskey and a couple of drops of the Irish Cream extract really boosted up the glaze taste. I will be making it this way from now on, EXCELLENT Recipe!
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I've made this cake twice, the first time following the recipe exactly except I did follow one...