First time I made it, it didn't rise in the center plus had to leave it in for 45 minutes to cook through- which resulted in sides getting overcooked/burnt. Taste was good. Made it again today and this time substituted the brown sugar with white (as I had run out). It rose perfectly! Also decreased the butter (2Tbsp less). Cooked it for 45 min again. Batter remains lumpy and baked bread (yes- it's a bread- too dense to be cake) has a polka dot appearance which tastes raw when fresh but by the next day is great. It's not the best but think I'll keep this recipe- I like that it uses only 1 egg and is easy to mix together. Also, used 9x5 loaf pan both times with no issues.
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First time I made it, it didn't rise in the center plus had to leave it in for 45 minutes to...