This is a repost, as one of the accounts is being purged.
Mmmm, so I thought I'd post this one, even though I'm kinda ravenous (I'm one of those kinds of people who eat a little a lot instead of a lot a little, and that makes me hungry at the strangest
times) and it's the middle of the night. And I should really actually be working on a couple stories (mmm, Russia/Canada), but whatevs.
So this is a very nice cake, even if the pics don't look as pretty as they should *frownyfais* I could not for the life of me locate our scalloped bundt pan, so I had to make due with the regular one. *pouts* Also, random trufax, spellchecker on Firefox doesn't like the word 'bundt'. It wants to make it either 'bundle' or 'bunny'. We are not, however, making a bunny cake, as interesting a challenge as that would be. Although I do want to eventually try to make a palatable fruitcake. However, I am allergic to several types of nuts, so this will probably be somewhat challenging.
Anyways, that's neither here nor there. You must pour the glaze very slowly on the cake (make sure that the cake is still warm, or it won't soak it up as well!) in order for it to soak in properly, and not just run off the sides.Recipe from the Betty Crocker Cookbook( Lemon is one of my all-time favourite flavours to play with...Collapse )