Tips:
This cake is great without a glaze, but a glaze really takes it over the top. I like to use my Citrus Glaze, Cinnamon Spice Glaze, or Honey Glaze.
Notes:
This cake freezes well when stored airtight. Wrap cake in foil and then seal it in a zip-top bag. It’s best to freeze it without the glaze; add glaze just before serving.
Variations:
For a different flavor, substitute 1 cup pure maple syrup or molasses for the honey. If using molasses, add a teaspoon of ground ginger, which complements the molasses well.
Reproduced from Something Sweet by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
From the photo, it looks like a bundt pan.
Can you substitute a no gluten flour for the flour here? What size pan is this for? You did not answer the last woman who asked you.
We have not tried this with a gluten free flour so we cannot recommend doing that. This recipe uses a bundt pan.
Sounds great can this be baked in a regular pan? if so, what size
Yes—but don’t overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You’ll also need to adjust your baking time.
just wondering, can this be baked in a regular pan? if so, what size?
tnx
searching where is the recipe for the glaze? why don’t you have a search by word option?