I want some advice from the forum. I tried this recipe, but I wonder if the proportions are right in the recipe? I found the fat leaking out of my cake tin. IT is very good, but very hefty. Has anyone out there tried this recipe with greater success?
I don't have that magazine issue, and unfortunately the recipe doesn't have an online link on EYB, but the same recipe also appears in Rachel Allen's Cake, so maybe someone who owns that book can double-check the ingredient amounts for you?