I made this cake recently and it was a definite hit! Thanks to the many helpful reviews, I made some minor but very helpful modifications to the recipe. I creamed the butter & sugar first and then mixed in the remaining wet ingredients. Then I slowly added in the remaining dry ingredients (pre-mixed). After baking, I let the cake cool for 15min before poking lots of holes with the fat end of a chopstick almost all the way through the cake. Then I slowly poured the butter sauce into the holes. I let that sit for another 15min and then served the cake. The cake was still warm at that point which made it go really well with ice cream. I did feel that the parts of the cake without sauce was a bit on the dry side, more noticeable once it cooled. If you store it in the fridge and eat it the next day, that seems to solve that problem ... but then the warm cake is always better, I think. I also added a tablespoon of bourbon to my butter sauce which gave it a nice extra boost to the flavour. I didn't have any problems with the cake sticking in my bundt pan. I greased and floured the pan (Nordic, non stick, original design) and the cake fell right out! This is a keeper recipe for sure.
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I made this cake recently and it was a definite hit! Thanks to the many helpful reviews, I...