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Great cake. I made it exactly as written, except for pecans instead of walnuts. Would be a 5 star but I had some issue with the directions saying "pour" the batter. It was absolutely NOT pourable and had to be spread, so thick! And it was a little challenging to spread the top layer as well. Either way, it baked up fine but probably only 30-35 minutes were needed.
This cake is fantastic, exactly how I like it!!! Not overly sweet, fruity and nutty - great. Made it with gluten free flour mix which consisted of tapioca starch, glutinous rice flour, rice flour, ragi flour, walnut meal (defatted). Also I used soy yoghurt and margarine, and instead of the granulated sugar rice syrup. Made it with pecans as suggested because I had no walnuts. Lacking an 8 inch pan, I used a round 9 inch springform, so the cake maybe is a little flatter than it should, but that doesn't affect the taste a t all :D Thanks for posting, this will be a keeper!! Made for Sweet Traditions Tag Game November 2009.