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Showing 1-2 of 2
on February 27, 2005
The directions make this cake sound harder to make than it really is. I used plain brandy but would use apricot brandy if I had it. I did soak the fruit overnight. I personally did not care for the brandy syrup...would use a hard sauce or something just a bit sweeter, maybe just a little frosting. But... this cake is great, not that hard to make,the texture is tight and the type of cake that will keep for a long period of time. The taste just grows on you. It is one that I will make 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
By Inge 1505
on February 21, 2005
This might be a very good cake to some, but unfortunately I was not so satisfied with it. I chose to make it because I love apricots, yoghurt and cakes and the idea of a crumb layer within the cake appealed to me. I used a 9 1/2 inch springform, baked for 75 minutes at 350F (no hole in it, therefore a longer cooking time) and since this is a RSC entry otherwise followed the recipe exactly, even had a cup of tea with it. I used apricot brandy and lemon juice and let the cake rest 1 day. It was rich, moist and had a lot of flavour, but that was predominantly that of alcohol to my taste buds. Eating the cake it left a distinct burning sensation on my tongue as strong liquer tends to do. I never before made a cake with more than 2 tbs alcohol in it, so it is probably my fault in misjudging the impact on the flavour. I could taste raisins, butter, cashews and vanilla, but I really missed apricots and yoghurt, which were the reason to try this cake,so I am disapointed.- My apricot brandy is a good one, so I think it cannot be due to the brand.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 (128 g)
Servings Per Recipe: 16