Excellent cake that ages very well--it gets moister in the following days. Made the cake several times and have found the following:
1) The pan matters! The tube pan makes a superior cake versus a bundt pan. The cake is distributed more evenly in the tube pan. Additionally, applying the glaze is done more effectively on a cake from a tub pan as the top is flat and the glaze sets up better.
2) Let both the the glaze and cake cool before applying the glaze. If you apply the glaze when either the cake or glaze is hot than the glaze will essentially seep into the cake (ie, there will really be no glaze).
3) If you want some of the glaze inside the cake than I recommend put holes throught the top of the cake to about an inch from the bottom of the cake. I found a chopstick to be the perfect size--the hole is big enough to poor glaze into but not so big you cannot cover it up with very cool glaze. Note: save a small amount of glaze for plugging the holes--the glaze should almost be a dough-like consistency to plug the holes.
4) Lastly, ignore the part of the directions about pouring the glaze over the cake while still in pan--you will left with a cake where most of the glaze seeps into the top of the cake and becomes indistinguishable from the cake itself (if done while warm). The cake is more appeasing with a visable glaze on top.
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Excellent cake that ages very well--it gets moister in the following days. Made the cake...