Superb, wonderful cake with a beautiful texture inside and out, just what I was looking for! I did make a few changes after reading other posts: butter for the margine, reduced the sugar to 2-1/2 c. using 2 c. white sugar and 1/2 c. brown sugar (I like brown sugar and may try it with all brown sugar next time just to see how it does), increased vanilla to 1 T., and added 1/2 t. salt. In my oven it baked for 1 hour 40 minutes. One commentor had rated it poorly as being "floury tasting." I had baked the cake in the evening for use the next day and after it had cooled completely I had a sample slice and will admit I also thought it tasted floury. However, a sample of it the next morning was completely different, the flavor excellent, so am guessing it just needs to "cure" overnight or for 12 hours or so, and would recommend making it the day or night before it is to be served. This cake needs absolutely nothing else to complete it, just wonderful, and seems to improve with each passing day. We did have it the first day with fresh mixed berries and whipped cream, a la strawberry shortcake, super good. Otherwise it has been eaten slice by slice just as is with an involuntary "ummm" by all, and sure to be finished down to the last crumb, rare for our family of three. Highly recommend!
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Superb, wonderful cake with a beautiful texture inside and out, just what I was looking for! ...