TWD Brown Sugar Bundt Cake

I wasn't sure about baking another bundt cake this week, but I am so glad that I did. Thank you Peggy of Pantry Revisited for your selection. As Dorie suggested in her Playing Around section, I went for a nuttier cake by substituting some of the flour for ground walnuts and toasting more chopped walnuts. The recipe calls for chopped prunes or raisins and pears, but I found the nut version more to my taste - plus I didn't have any ripe pears. The brown sugar adds such a richness and with nuts, I felt that I was tasting dried fruit. The cake is so moist and delicious. This is a real keeper recipe for me. Dorie says that it is better the next day, but I quickly consumed two pieces when it had cooled. It is a good thing that tomorrow it will be gifted - my motto BTG. Take care, lola