By HokiesMom on September 16, 2010
"Found in Family Circle magazine. What really drew my attention to this recipe was the fact it did not use sour cream and had very basic ingredients. This recipe makes 2 loaves of cake so is perfect if you want to eat one and freeze one for later or for gift giving."
Serving Size: 1 (74 g)
Servings Per Recipe: 24
"I tasted the batter and it needed more sweetness, so I added another cup of sugar and about 2 tablespoons water. I made this in a 12 cup bundt pan. Once it was done and I flipped the cake out of the pan, I melted 5 tablespoons butter and mixed in 1/2 cup packed light brown sugar. I poked a bunch of holes in the top with a toothpick and poured the butter and sugar mixture over the cake. I ate the next day and it was really yummy. Next time I may add brown sugar to the cake before I bake. Thanks for the recipe!!"