Didn't have any nuts on hand, but it was delicious anyway. I followed the recipe to the letter otherwise. I was hesitant to bake it in my only bundt pan (heart shaped) because of other reviews about the large amount of batter...I think my pan may hold even less than standard ones. I used a 13x9 stone pan and baked it for 1 hour and 15 minutes. It came out incredibly moist and the flavor is excellent. It is slightly more dense than a regular cake, but, just as other reviewers have said, it isn't really pound cake texture. I used a sharp knife to put slits in the cake every couple of inches or so, and poured the glaze over the cake while it was still pretty hot. It soaked into the slits and left a thin coating on the top. We ate it when it had cooled about 30 minutes and it was incredible! Definitely a recipe I will use again.
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Didn't have any nuts on hand, but it was delicious anyway. I followed the recipe to the...