Brown sugar bundt cake from Baking - From My Home to Yours (page 179) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for alternative nuts and dried fruit.

  • MollyB on September 25, 2023

    The flavor was great - I used ground hazelnuts and they were very nice with the pears, prunes, and almond extract. My cake partially stuck to the pan, which was disappointing, but that is not stopping us from eating it! I might try making high altitude recipe adjustments next time (I'm at 5000 ft) to see if that helps with the sticking.

  • anya_sf on February 10, 2018

    I used ground almonds and the optional almond extract, pears, and prunes. My bundt pan is dark and I thought the cake might be browning too much, so turned the oven down to 325 for the last 10 minutes. The cake was nice and moist. Flavor was definitely better the next day. I loved the pears and prunes together, but not everyone liked the prunes, so I'd try raisins next time. I have made this before and will definitely make it again.

  • Melanie on March 02, 2014

    I thought this cake was delicious and it was a hit with people at work. Nice and moist. I substituted roughly chopped almonds for the ground nuts and used sultanas instead of prunes. The almond extract flavour was certainly strong - keep an eye on this one!

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