This is a mixed review, but only because I had a very hard time creaming the butter and sugar. I gave it ten minutes and then added more butter. I've been baking for more than thirty years and while I'm not a professional, I believe I have lots of experience. It is obvious to me that this recipe is a little off when it comes to the proportions for butter and sugar. I added a tbsp of butter at a time and finally it felt right at 3/4 cup butter to 2c sugar. It creamed beautifully and I continued with the recipe. I halved the cloves and added nutmeg and cardamom instead. It was a very moist, very flavorful cake. The frosting was delectable, like a penuche fudge. I sprinkled walnuts on top and voila, it was a hit. Did anyone else have to tweak the butter? I'm curious.
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This is a mixed review, but only because I had a very hard time creaming the butter and sugar....