I used to make this cake years ago - with a glaze of powdered sugar & sherry. I know for a fact it is fabulous. In fact - after seeing it here today I'm going to make it again this weekend.
This is my favorite cake that I ask my wife to make for me!
This is an excellent cake. It is delicious and beautiful too. When sliced, you can see the very lovely ripples of cinnamon-cocoa sugar swirling through the cake. I ate two slices as soon as it cooled enough to handle and everyone in my family loved it as much as I did.
Steingrim asked me to make this for him again today, so I did. The aroma in the house is wonderful!! I took Chris' suggestion and made the drizzle frosting with sherry, too, and it worked quite well. I must say, there's a reason this was my favorite cake when I was growing up. It is SO darn good!!
This is a wonderful cake, I learned how to make it when I was cooking with mom as a teenager. It sounds so good, I'm going to make it in the morning for the family picnic, and use Sheery instead of the milk for the frosting. Yum, Yum..<br/>Cxstitcher
I loved this recipe. I tried it because I had a bottle of cream sherry that I had bought for another recipe. The only change I made was to leave out the cocoa powder after reading the other reviews about burning. I did have to cook it for about 15 to 20 minutes longer than the recipe called for (probably because of the silicon bundt pan I used, but without the cocoa, it did not burn at all, and we did not even miss the cocoa. Everyone raved about the cake.
What a wonderfully unusual cake. I adored it, DH however was not excited about it, he kept telling me he thought it tasted burnt. I did not have this problem at all and suspect he didn't care for the cocoa-cinnamon mixture. I will try it again without it and tell him he is eating poundcake! I also used sherry instead of milk in the glaze. A recipe I feel tastes as wonderful as it looks!