The only changes made to the original recipe were: added zest of one lime and one lemon to cake batter- then juiced the fruits, and used the juice to make the glaze, rather than the orange juice called for in the recipe. Very easy, very good! Baked in an antique Bundt pan, with extra batter filling up two mini-angelfood cake pans (4").
Date Posted: Oct. 11, 2009
Photography Notes: Taken with an old Canon Cybershot 3.3 MPX, indoor setting with flash.
Cooking Level: Professional