I'm having friends over for desserts and appetizers tomorrow night in honor of Rosh Hashanah. I'm making a plum torte and a honey cake, and buying an apple cake from a really good local kosher bakery.
I have two questions about honey cake making:
1 - Is it okay to substitute in melted (or solid) butter instead of oil? I'm making a vegetarian meal. I'd rather not use refined oil if possible.
2 - Anyone have a recipe that works in a bundt pan, size and flavor wise? The one my grandmother sent is for a smaller loaf pan.
Shanah Tovah, and thanks in advance!
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