Ecc.2:24

For those wanting to know what to use to poke the cake, it looks like the video used a chopstick. I didn't have that, but I found I could use the probe to my digital meat thermometer. That worked well!Regarding the recipe, I used fresh ground soft white wheat, sometimes called pastry wheat (spooned into the measuring cup and leveled), raw (Morena) sugar, free range eggs, and homemade Bourbon vanilla in place of the 4 tsp. total vanilla extract. I also didn't have a bundt pan, so I used a well-buttered 9x13 pan, poked holes with my probe, and poured the glaze over top (no flipping it). I prepared it the day before we ate it and kept it at room temp. until serving. It was enjoyed at room temp. or gently warmed.Let's just say, EVERYONE in a large gathering loved it! They appreciated its unusual, complex, but simple vibe--especially that it was a tasty break from the usual white or chocolate cakes. It really needs no embellishment. Give it a try!Thanks to the chef who submitted this and all those who commented!

Hubby has been asking for "air fryer buffalo wings with butter in the sauce." I had no idea. Then, I found this recipe! I didn't have quite enough butter, so I adjusted the other ingredients proportionally and a bit less cayenne to our tastes. He was ecstatic! Thank you!