I've made this recipe a zillion times and it is always a hit. I've done it as a bundt cake, as a layer cake and as cupcakes, sometimes with frosting, sometimes with a glaze, sometimes with a dusting of powdered sugar. I topped it with a chocolate almond frosting and won 2nd place at the TN state fair. In response to those who have complained that their's came out too dry or that baking it at 350 makes the outside "crunchy", I would strongly suggest that you make this cake at least a day before you plan to serve it. In fact, I don't even frost it until the next day. Once it has cooled I either wrap it in plastic or put it into a gallon size ZipLock bag to set overnight. Much like quick breads and muffins, it becomes more moist overtime.
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I've made this recipe a zillion times and it is always a hit. I've done it as a bundt cake, as...