This is a wonderful cake--beautiful to look at (golden crust and crusty top). It is a tender, light cake--not at all heavy. The suggested cooking time was too long for me. I used a thermometer to test for doneness and I pulled it from oven at 200 degrees--that was at 50 minutes for my oven--so watch closely and test early. The glaze didn't sound right--so I used powdered sugar instead of white sugar. It was still too runny so I added more, but I still had to scoop up the runoff and reapply. It still tasted great. As many have suggested, it would make a great shortcake. I will serve it with whipped cream to the side tonight.
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This is a wonderful cake--beautiful to look at (golden crust and crusty top). It is a tender,...