This is a very good recipe. I was initially surprised by another review that talked about the 'egginess,' but I was even more surprised that I actually AGREE. Next time I'll try 4 eggs and see what happens. I didn't think I'd actually cream the butter/sugar for 20 minutes, but I did. That may have been because my butter was still somewhat cold (and the recipe doesn't specify softened butter - perhaps intentionally). It took the full 20 minutes for the mixture to stop looking like packed sand and to no longer stick to the sides (using a stand mixer). As for the cake sticking to the pan, I'm a BIG fan of Baker's Joy spray (flour and oil in a can). Mine literally slipped out of the bundt pan with a perfectly uniform golden brown crust.
UPDATE: I made this and froze it for a couple days. It tasted WAY better after-the-fact. The egg flavor could be a result of the cake still being warm from the oven. I'll still try 4 eggs next time as an experiment. Absolutely let the cake completely cool!
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This is a very good recipe. I was initially surprised by another review that talked about the...