Ok, time to hear from your fav. Culinary/Pastry Chef. Very good product. I made dozens of Kentucky Butter cakes before, and this recipe is pretty standard. Word to the wise, do not overmix, or overbake, test cake for doneness right around the 50 minute interval. Instead of water try using 3 tbls. of a fine brandy or bourbon when making the sauce. I let the sugar in my sauce melt with the brandy to the point where it is just about a syrup, but with a few crystals remaining, then I add the other ingredients, this when poured over the "tooth pick pricked" cake gives it a bit of a crunch, which complements the cakes texture nicely.
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Ok, time to hear from your fav. Culinary/Pastry Chef. Very good product. I made dozens of...