Original recipe yields 14 servings
Based on a 2,000 calorie dietSee full nutrition
This is very good.I read the reviews then made the following changes. I doubled everything, used 2 cups of cake flour, 6 Tbs milk 2 extra large eggs, and 2 cups sour cream (I too was concerned a...
This was very good. I left the nuts whole but did everything else the same. Cooked for one hour and it was perfect. Moist and not too sweet. I think it would be good with a raspberry glaze.
Excellent, even better the following day. Moist, rich flavour. Worth the effort of grinding the nuts.
Not sure I would call this a "Show of cake" its pretty much a simple bundt. I did make a few changes, added 1/2 cup of sour cream to the bater. I used almond extract in place of the vanilla (a...
The cake tasted fine, but it completely came apart when removed from the bundt pan. It just wasn't a very strong cake.