Made a pound cake (in a bundt pan) for a party tonight at a friend's house, but I baked it too long and the crust is too brown. Any suggestions what I should do?
I don't think it's ruined (it's russet-potato or hot chocolate brown)... and maybe the fresh fruit compote I am planning to serve with it will help.
Would brushing it with a sugar/liqueur syrup help or just turn the crust into a harder, cruchier shell?
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