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collapses in the center
July 19, 2011
I bake all the time..I love Williams Sonoma's recipes in general, I baked this cake on 4 different occasions and each time it collapses at the center...!!! very strange..I followed the instructions very well..it tastes great but never held its shape..still don't know why.
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Yummy - not your grandmother's Bundt cake
June 25, 2011
As other reviewers stated, this cake is light and refreshing (for a Bundt cake) after any meal. Perfect for picnics or potlucks as you can make it a day ahead. I use a full 7 oz. tube of almond paste. A stand mixer is a MUST to get it going in the beginning. I bake it in the 10 C cathedral pan (it is close to overflowing, but it never does), and it has a beautiful presentation! Guarantee easy release by greasing pan well with plain shortening, and dusting of flour. Watch your oven if it tends to runs hot..
Pros: Yield, Appearance, Impressive, Will Make Again
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Best Bundt Cake Ever
April 30, 2010
I came across this recipe on Williams- Sonoma.com several years ago, and I have made this cake dozens of times since. It is the most flavorful and best textured cake that I have ever tasted. The predominant flavor is citrus, but undertones of almond are very complimentary. I make this cake whenever I want to top off a special meal with a dessert that has the perfect balance of tart and sweet. This is a winner.