3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Used Fangelico instead of brandy and iced it using whipping cream and pudding mix. OHMIGAWD....it was to die for!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Purrballs July 18, 2009

You did it again, Chef~V. ANOTHER great recipe. This cake turned out very moist and the cinnamon and nutmeg spices really compliment the brandy. Excellent combination of flavors. I do believe this is going to be our new New Years tradition. We are never disappointed with your recipes. Thanks!!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Merlot November 17, 2007

LOVED this cake. I have made many bundt cakes but this one cooked PERFECTLY. I baked it at the time specified in the recipe and when I removed it from the oven, it was evenly done and nicely moist. I doubled the icing as I have a sweet tooth. I took the leftovers to work and they were gone in a flash, so I would say that this was an overall success. Thanks! P.S. I couldn't find cornmeal here in England so I used flour instead. This worked well. I plan to make this with the cornmeal when I am home in the USA for the holidays, I think it will be even better, if that is possible!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Shannon Cooks September 30, 2007
Brandy Pecan Bundt Cake