I've made the recipe twice in the past week and both times it was delicious! The second time I used 2.5 cups of sugar. I preferred it that way, which was a bit lighter, but my husband preferred the sweeter, slightly denser original version. Both were super yummy! This is a great alternative to pumpkin bread.
I love this cake! It's easy and turns out very moist and delicious! My friend liked it so much she asked me to make it for her birthday, almost a year after I made it the first time- it's that memorable!
Regarding the glaze, I followed the advice of pouring half of it into the Bundt pan after the cake has been removed, putting the cake back in, and then pouring the rest of the glaze on. I let it sit about 10 minutes before turning it back out onto the serving platter. I think this process helps even out the glaze so you're not getting pockets of rum. However, if the rum taste is still too strong for you, you can always use less glaze.
This recipe has been a lifesaver! It's quick, easy, inexpensive and yummy, so I have no excuse to order unhealthy delivery or fast food even when I'm tired or short on time ;) My favorite to make are pepperoni & cheese, and BBQ chicken.
Fantastic recipe! I took a few pieces of advice from the reviews, which I think made a big difference, especially putting the meringue on the lemon curd while the curd was still hot. I also avoided using plastic wrap. I let the pie cool for about an hour and then put it in the fridge for another hour. There was excess liquid and it held together better than any lemon meringue pie I've ever made. A lot of the reviews recommend using milk. I used water and was very happy with how it turned out- I plan to stick with that. Next time I will increase the curd portion of the recipe by 50%- that's the only thing I plan to change.
This is definitely my new go-to recipe for Snickerdoodles! Perfectly soft but with the slightest crisp on the outside from the sugar-cinnamon mix. I followed the recipe almost exactly- I did add a touch of vanilla, and baked them for 8 minutes. Letting them sit on the cookie sheet for 5+ minutes after baking is definitely important. It allows the cookie to continue cooking without them getting hard.
Editing to add: Several people, including die-hard snickerdoodle fans, have told me that these are the best snickerdoodles they've ever had! I even overheard people at a party talking about them!
I will definitely make this again! Based on other reviews, I doubled all the spices (except the salt, which I left as-is), and added a little hot sauce. I also used silicone baking cups- the eggs muffins slid right out and nothing stuck to the cups at all. Granted, I now need to clean 12 silicone cups but I'll take that over scraping a muffin pan or losing half my muffin to paper liners anyday! Just fill the silicone cups slightly less so the mix doesn't spill over into the pan.
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