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Showing 1-3 of 3
on September 03, 2013
I gave this recipe 4 stars I made it and the kids loved it. I liked it a lot but was hoping for a lighter airy cake it is a bit dense. It has great flavor in my opinion and is very moist.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 Chef #503111
on June 21, 2008
This is a really good cake. After reading another review, I decided to make this in layer pans. It took three pans, and I baked them at 350 for 35-40 minutes. I frosted the cake with buttercream frosting and it is wonderful. Very moist, sweet, and a little spicy. I used 2 tsp. cinnamon, and would use even more next time, and instead of just 1 tsp baking soda, I upped it to 2 teaspoons. The cake is super-delicious. Thanks!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 April 01, 2008
Do not use a 10 inch cake pan to make this cake. After 75 minutes, the tester was clean. When I sliced the cake in half horizontally, to fill it, it was still raw in the middle. The cake is so thick, the toothpick didn't reach that far into the cake. Two 8 inch or 9 inch pans would work much better. The flavor of the baked part was very good, but the birds and deer benefited from this more than I did.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 (223 g)
Servings Per Recipe: 12