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Just wanted to say, my Mom was born in Forest City, Arkansas in 1937. I was just there in October. What a coincidence. I'm going to try this recipe for my husband tonight. I'll let you know how it turns out. :) Jacqui
I made this cake yesterday for 16 servings. I too had a problem with the timing and such a slow oven. I increased the temp towards the last 40 minutes to 250. It took almost 2 1/2 hours to bake. Does anyone else think a higher temp would have been OK with less baking time, without sacrificing texture and taste? I want to make another one that's lighter in color. I took the cake out of the pan after 10 minutes of cooling and it came out perfectly. Loosen the edges with a knife before removing. Also, I wrapped mine in cheesecloth before putting it in foil.
4 users found this review helpful
Jan. 10, 2008