Well, mine was a tad dry too, but I feel it was because my oven seems to be running hot and it got done WAY before the time indicated. Luckily it started to smell a little over done so I took mine out after 50 min, JUST in time. I froze it and thawed it and then slathered it in caramel sauce, topped with whipped cream . . . what was the question again?? :)
My oven is new so am still learning it's idiosyncrasies. We were doing other things and it baked the entire time indicated on the recipe. Will make it again and not let it cook as long. Thanks for letting me know your results.
This cake has sure made the rounds! First it was at my house, then served the day after Thanksgiving for dessert, next day for breakfast, then back in the cooler and on to the next house we visited. They had some for tea, then I tried to give it a new home but it had too much competition at all those places, so it went home with my mom. Don't see how she is going to eat it since she stopped at the bakery for "bread" and brought back half the inventory in sweets too! It's beginning to look like that fruitcake that never dies. I guess it is getting smaller. This is why I don't like to make bundt cakes, they are too big to be practical for many occasions. But my mom just goes on and on about them, she seems to be obsessed with wanting them lately. I guess if you don't have grandkids you need to settle for bundt bakes! :)
lpinkmountain
WalnutCreek Zone 7b/8aOriginal Author
Related Discussions
LPinkMountain - what is the cholesterol drug
Q
Lpink...are you around?
Q
Thanks LPink - Sour Cream Rye Bread
Q
LPink, I need your (or anyone else's) wonderful advice!
Q
lpinkmountain