I have a recipe for a rum bundt cake that I really love and thought it would be interesting to try and make it into a brownie-like recipe. I've tried this once and the cake was too cakey, so I am looking for some tips on how to make the recipe more dense instead of fluffy. Thank you!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)