Well! The original recipe is wonderful, and very adaptable; this a.m I used 2 cups of brown sugar instead of 3 white (most recipes use so much sugar), 1 cup finely chopped pecans as suggested by author, (minus 1 cup flour) and didn't want to use the frosting but still wanted a special cake so just before the batter went into the oven, I plopped teaspoonfuls of raspberry jam (2 tbls total amount - just right sweetness) all over and swirled evenly with a light hand - lovely. I can tell you this cake can be prepared up to this stage (cover in foil over pan) and kept safely in fridge because that was what I had to do as my oven went bust on me - never got hot. I remembered reading this tip somewhere and I've never thought cakes can be done like this ... wouldn't it go weird??? but voila I managed to get it to an oven (don't ask) this p.m and mmmmmm ... exquisite! I love this recipe, it is soo good as it is - moist and soft and scrumptious. I might try mini choc chips and jam, or caramel or ... endless possibilities. I used the 9 x 13 inch pan as I thought the batter was too much for my bundt pan. I've also used self-raising flour with 1/3 tsp baking powder, and halal heavy cream soured with 1 1/2 tbls lemon juice (couldn't get sour cream). I am very happy I found this recipe; thanks much, Carole. Good one.
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