This is a wonderful, moist, flavorful cake. I used 1 cup of Bailey's Irish Cream coffee creamer in the batter in place of the 3/4 cup I.C. and 1/4 water. I also used applesauce instead of oil, 1 egg white, plus 3 eggs and toasted the pecans. I let the cake bake for 60 mintues and then sit in pan for 10 minutes before inverting onto a plate. As others suggested, I filled the the bottom of the bundt pan with 2/3 of the glaze and put the cake back in for an hour. I used the rest of the glaze for the bottom and sides. The cake is the perfect consistancy, taste and texture. The Irish Cream adds wonderful flavor without being over powerful. I can't wait to try many different flavors for this recipe.
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This is a wonderful, moist, flavorful cake. I used 1 cup of Bailey's Irish Cream coffee...