This recipe was resulted in a LOT of batter. I don't have a Bundt pan so I used a filled a mini cupcake sheet (24 cakes). I had plenty of batter left. I could have filled a loaf pan, but I though it wouldn't be enough so I poured some batter in an 8 inch cake pan. Woah, still more batter. Hm. I filled the loaf pan with the rest, not enough. So I have some irregular shaped desserts on my hands. They all required different baking times, the mini cakes required about 15 minutes and then the times went up from there. Despite the fact that I was opening and closing the oven door too frequently the cakes turned out fine. Well risen and so light. I followed the recipe closely, altered the spices a bit based on reviews and what I had on hand in the moment. I also ALWAYS roast nuts (in this case I substituted walnuts for pecans because its what I had) before I chop them into a recipe. This drives people wild I've found because the flavor is earthy and deep and the nuts are crispier and lighter. I also added 1/2 teaspoon each of Vanilla & Almond Extract to the batter. In addition to those changes I made a simple walnut streusel and poured it on the top of the cakes. Some of them I put it on the bottom too, which I'd not recommend doing in the future as they were annoyingly sticky to deal with.
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This recipe was resulted in a LOT of batter. I don't have a Bundt pan so I used a filled a...