Can you please let me know which recipe is used for the bundt cake you have pictured at the top of this blog post "Bundt Stories: Readers Share Their Sweetest Memories?" The photo of the inside of this cake shows exactly what I have been trying to make - a pound cake that has virtually no air holes (not spongey) or many crumbles. It is dense, yet amazing & not dry in flavor. I have also had petit fours with these same characteristics and they too are divine. I've been experimenting so much - KA's AP flour, KA cake flour, very little mixing, less baking powder/soda to eliminate air pockets... Next I will try a blend of butter & Crisco. But I'm hoping the recipe for the cake pictured on this post will be "it" - thank you so much!

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