
My friend made this cake a couple of months ago and I loved it. The very first bite reminded me of my favorite childhood (butter) cake. How can this cake taste buttery when there's no butter in it? :o) Needless to say, I was very excited to make it myself this week. To make this cake extra special, I used a rose-shaped bundt pan.
About 2 hours after the cake came out of the oven, it was cooled completely (thanks to our below zero temperatures). I couldn't wait to take a bite (so what, if it's 11:00pm?). I boiled water to make tea, then cut two slices (hubby wanted to taste it too), took a few pictures and then brought everything downstairs. Without tasting it, I knew the cake was moist, and in looking at the cake's crumb, I knew it was going to be soft and tender. The first bite was everything I imagined it to be. Actually, each bite was. I was going to ask hubby how he liked it, but seeing how he was scraping the remaining crumbs on his plate onto his fork, I had my answer. The best part about eating a cake the same day it's baked, is that the inside is soft and melts in your mouth, while the outer edges of the cake are still crispy. Another winner!!!


