Bertha's Big Bourbon Bundt Cake
After reading the comments about the cake's dryness, I opted to cook it only for 55 minutes. The filling and the parts of the cake adjacent to the filling are quite tasty and moist. However, the top part of the cake is somewhat...dry (that's the best word I can think of to describe it). Not sure if the flour ratio is off in the recipe, or if there is a better way to distribute the batter so that more of it is in contact with the filling. Speaking of the batter...
I was very skeptical about the batter - it was unlike anything I've prepared before. Very stiff. Not like a cake batter, but not like cookie dough either. But, it baked up fine.
Finally, the glaze was flavorful, too.
1 user found this review helpful
Feb. 2, 2013