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Showing 1-5 of 5
on November 12, 2010
on October 05, 2010
on September 01, 2010
Delicious! I had plenty of pears, so I used 3 cups of those, reduced the sugar (half a cup each of granulated white and Splenda) and only added about half a cup of golden raisins. Perfect sweetness, moist texture and it keeps well too, without drying out. It would be great with coffee or tea. Very easy to make, I'll definitely make it again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 28, 2010
I loved this cake, and it was gone within the day! I used applesauce instead of oil, and I used Splenda instead of sugar. This cake was perfect in every way! My family gobbled it right up! It was fabulous!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 27, 2009
This cake is very good. I chose it because it was a bundt cake, which is a favorite, and it used pears and apples, which I had in abundance. It turned out beautifully! I cut the sugar by half a cup, because I had an extra cup of diced pears, and it had just the right amount of sweetness. I also used a tablespoon of lemon juice on the cut fruit to keep it from turning while I made the batter.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (193 g)
Servings Per Recipe: 8