A very good friend was describing this cake he grew up with. His grandmother made it for special occasions. It sounded like he called it a jumbalone or jumbolon cake. He described it as a heavy yellow cake that she did in a bunt pan with a simple but sugary glaze on top.
He spoke so fondly of this memory that I would love to surprise him on his birthday with this. Any ideas what it could be?
Meet poulet au *sherry* vinaigre—or any vinegar, because this is customizable.
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