This recipe turned out better than I had expected. The only alteration I made was to add the zest and juice of two lemons and I reduced the eggs from 8 to 6. The first time I put in all the batter the cake took about an 1 hour and 45 minutes and it boiled over a little but was still moist. I believe the beaten egg whites made a big difference in the moistness. This recipe makes a large amount of batter. The second time I made this cake I was able to also make 4 miniature bundt cakes and the bundt cake itsef cooked in exactly 90 minutes. Maybe I could hold it all if I get a larger bundt pan. Overall I will definitely use this recipe again.
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This recipe turned out better than I had expected. The only alteration I made was to add the...