I had the same experience as Stripes, and I really don't think I put too much flour (followed recipe). The cake was good re flavor, but definitely on the dry side. I actually think that Beverly, the pastry chef, had a good suggestion of using buttermilk or sour cream because my other bundt cake recipes that have one of those ingredients are more moist. Given this had 2 sticks of butter, it was disappointing that it was dry and not all that tender. Fortunately, we had strawberries with it, so that helped. I certainly wouldn't vote for this as recipe of the year, nor will I be passing it along to anyone.

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