Yield: Yields 1 large bundt cake or 4 miniature loaves.
There’s no tedious assembly of cake layers or finicky buttercreams required for this gorgeous make-ahead dessert. In fact, this cake is perfectly elegant with a dusting of confectioners’ sugar or a simple glaze. It also makes a wonderful hostess gift.
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Make Ahead Tips
Wrapped tightly in plastic, the cake will hold up for as long as a week. You can also bake it up to a month ahead and freeze.
The flavors were nice and complex but I found this cake dry even when I carefully tried to pull it out the second that the tester came out clean. Definitely not a show stopper.
Just made these tonight. Delish! I subbed Kalhua for the dark rum in the glaze.
A fantastic recipe, whether you decide to use one large bundt or several smaller ones. I agree with a previous review, as the recipe calls for a 10-12 cup bundt pan and I wanted to finally use my 8 cup tulip one from Holland. So, I decided to use it and butter and flour a couple of smaller ones in addition. I was surprised when most of the batter fit in my smaller tulip bundt pan, with only a little left over for one smaller bundt pan. I baked both at 350, and they both took longer than anticipated. They were moist and full of flavor. The icing does not call for enough espresso, if not adding alchohol. You will have to either have extra espresso or more hot water. Just remember, if you add more espresso to liquify the icing, it makes it less sweet. A dessert that pleases everyone! I definitely will make this one again!
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