"I use this as the basis for my everyday bread.

One thing I have noticed is that Alton Brown always bakes HOT - meaning that his *finished internal temperature* is too hot, and therefore dry, for my tastes. This is true for his breads, cakes, cookies, muffins, quickbreads, you name it. Because he always lists the doneness temp, you can adjust as "

"Closed"

"I made this to recipe - by weight - and was deeply impressed. The ginger and the nutmeg aren't something I normally would do, but it works like gangbusters here. Wonderful texture thanks to the cake flour.

I had only an 8 x 8 glass pan, like everyone else, and I used frozen blueberries. The cooking time at 375 F was 60 minutes.

Next time I do"

"This is a very good cake. Exactly what I was expecting and looking for.

I very slightly overbaked it the first time, but that was due to an instrumentation issue - my probe thermometer stinks. Luckily, because it bakes relatively low (325F) it wasn't a real problem at all.

The batter is as sticky as a brownie batter. He really means it when he tells you to use parchment paper.

I made a standard 7-minute icing for it. Wow that works great! You get a very white icing with a very dark cake. Looks and tastes great.

"