I made this cake twice in one night. The first time it came out dry, even after cooking it for only 40 minutes. I thought, well, I have a convection oven, perhaps its my doing as convections cook faster and I frequently lower the recommended cooking temp by about 25 degrees and reduce the time by at least five minutes when baking. I also didn't care for the butter sauce, as it seemed too grainy for me, although I cooked it on low and stirred and stirred, as I didn't want it to boil, just too grainy. I should have used my fine baker's sugar or just go with 10X sugar. Well, it turns out, my cake failure was due because I can't read (joke). For some reason, I only put in half the butter. So, after laughing at myself, I baked the cake again. I watched the cake like a hawk, and after about 30/35 minutes, the cake was of course still not quite done. After 40 minutes, it was completely done. I did bake at 325 in a cast aluminum bundt pan. Perhaps waiting for the cake to cool (10 minutes before taking it out) it "cooked" more causing some dryness. I know heavy bundt pans hold heat, so again, perhaps my fault again. I did use a different sauce on the second cake from Cook's Illustrated, a lemon sauce that I enjoyed much better. I will try this cake again and make baking adjustments accordingly.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?