I missed the last two recipes, so was glad to get back into it this week. I made the original recipe, which I really enjoyed, and then made a different version in muffin form: Calvados Anise Weekend Muffins with a Blood-Orange Glaze.
I loved this and served it in number of iterations with different toppings etc.. but my favourite had to be just plain. It’s good enough that it doesn’t need anything!
YES! This was a hit in our house! I tweeked it by substituting Madera for the Rum. My husband and I have eaten it toasted for the past 2 days!
I made the original recipe and we loved it with raspberry jam.
This cake was easy to make and has stayed moist and tender. I used Meyers’ dark rum and I thought it overshadowed the browned butter. Next time I I’m going to skip the rum.
I’m with you, Pat. I could taste the rum more than the browned butter and vanilla. I feel like I might have overmixed my batter, too; my cake ended up a little dry. That’s nothing that a little ice cream can’t fix, though!
Loved it toasted with my cup of tea! A keeper for sure!
This cake was delicious. Such classic flavors. It tasted very buttery, but I couldn’t really tell that it was browned butter in the recipe. I didn’t use the rum, because I didn’t want it to overshadow the other flavors. I will definitely try it with rum or amaretto next time.
I loved it and it’s so nice to have a recipe like this that’s so quick and easy to make. I tend to think of baking as being complicated and time consuming but there are a lot of options that sure aren’t.
I used only 1 tablespoon of rum after seeing comments from other bakers and that was the right amount for me. It has kept very well and I will make it again for sure. It’s so good with coffe.
I used Myer’s dark rum too, but couldn’t taste it at all. I took this cake to work and it disappeared FAST! So incredibly easy!
Tuesdays with Dorie 
I missed the last two recipes, so was glad to get back into it this week. I made the original recipe, which I really enjoyed, and then made a different version in muffin form: Calvados Anise Weekend Muffins with a Blood-Orange Glaze.
I loved this and served it in number of iterations with different toppings etc.. but my favourite had to be just plain. It’s good enough that it doesn’t need anything!
YES! This was a hit in our house! I tweeked it by substituting Madera for the Rum. My husband and I have eaten it toasted for the past 2 days!
I made the original recipe and we loved it with raspberry jam.
This cake was easy to make and has stayed moist and tender. I used Meyers’ dark rum and I thought it overshadowed the browned butter. Next time I I’m going to skip the rum.
I’m with you, Pat. I could taste the rum more than the browned butter and vanilla. I feel like I might have overmixed my batter, too; my cake ended up a little dry. That’s nothing that a little ice cream can’t fix, though!
Loved it toasted with my cup of tea! A keeper for sure!
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This cake was delicious. Such classic flavors. It tasted very buttery, but I couldn’t really tell that it was browned butter in the recipe. I didn’t use the rum, because I didn’t want it to overshadow the other flavors. I will definitely try it with rum or amaretto next time.
I loved it and it’s so nice to have a recipe like this that’s so quick and easy to make. I tend to think of baking as being complicated and time consuming but there are a lot of options that sure aren’t.
I used only 1 tablespoon of rum after seeing comments from other bakers and that was the right amount for me. It has kept very well and I will make it again for sure. It’s so good with coffe.
I used Myer’s dark rum too, but couldn’t taste it at all. I took this cake to work and it disappeared FAST! So incredibly easy!