Hi MaryJane and Renee,

I have made this cake a few times (it was delicious every time) and I have sometimes got a subtle crunch on the outside and sometimes not. I don’t know for sure, but I suspect that the difference may have to do with my technique making the syrup.

I think that when I have followed the recipe’s directions properly and not stirred the syrup, the syrup has soaked in fully, leaving the cake soft and moist. I suspect that when I have gone off on my own methods and stirred the sugar and water initially as it was heating on the stove and then added the rest of the syrup ingredients later, after the sugar and water boiled; I may have created the conditions for crystal formation in the syrup. The crystallization would account for the subtle crunch found on the cake later.

I don’t know if this theory is correct, but I thought it was worth putting it out there as a possibility.

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