When I first tried it, I used the recipe in Ripe for Dessert, which said nothing about lining the pans (in fact, it may have called for a bundt pan). I’m glad to see he’s updated that, because I made something like eight mini loaves and I think all but one stuck badly after being doused and cooled. (I ended up blitzing it in the FP, adding more rum, and turning it into rum balls, so my gift-giving was more labor intensive, but still delicious.)
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