As always, delicious. This is an old standby, tried and true. The tart glaze is the key. I like to prepare the glaze, remove the cake from the pan, pour the glaze into the pan then replace the cake. It soaks into the warm cake better! I also usually beat a little butter into the icing for a softer finish. Thanks KAF for reminding me to make this again! Since there are only 2 of us at home, I bake as two 1/2 size bundt pans so that there is one to share with someone else. Just adjust the baking time.

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