Delicious cake! I made this in a 9x13 pan instead of making a double layer cake and just baked it a little longer. We didn't even frost this because it was so moist you could eat it as is. However, a Cream Cheese frosting would be really good with this. Will definitely make this again. Thanks Teresa!
I love this cake. It is an unbelievable scratch cake. I used 3 c. self-rising flour and omitted the baking soda. Also, not crazy about nuts so I substituted some coconut and it was scrumptious. I made Wilton's Buttercream frosting as I was out of cream cheese. This cake is superb.
I love the flavor of this cake but do not try to make it as a layer cake because it is too heavy and dense. The layers want to collapse. Other than that, the cake is so moist and tasty!
In the mid-1970's I received a recipe called Dr. Bird Cake from my neighbor who was originally from Virginia. According to my neighbor Dr. Bird's hobby was cooking and creating new recipes to share. There is only one difference between the two recipes. Instead of using nuts the Dr. Bird Cake has 2 cups of chopped apples, the bananas & pineapple are the same. Bundt cake recipes were hot during the 1970's and a bundt pan was used for the Dr. Bird Cake. Later I baked the Dr. Bird cake in a 9 X 13 pan sprinkling lightly sugar/cinnamon over the batter before baking. Never, never frost or glaze this cake because the flavor of the fruit is overwhelmed by frosting or a glaze. Think moist muffin for breakfast or a snack instead of a sweet, sweet dessert. The Dr. Bird cake remains my adult children's childhood favorite.
This has to be one of the best cakes I have made in a long time. Very moist thick cake. I made this in a 9x13 in casserole pan because I wasn't sure how it would do in cake pans. Due to it being so thick and so much batter. Everyone here just loved this. I will be making it again and very soon. I iced it with Aunt Darlene's Cream Cheese Frosting which I think made this cake. I tagged this in memory of Chef Monday!
I used two 9-inch pans and was a bit nervous that there might be too much batter, but forged ahead. When the cakes were done, I was rewarded with two perfect layers with flat tops. That made putting together the cake a dream. I used the recipe for Aunt Darlene's Cream Cheese Frosting Aunt Darlene's Cream Cheese Frosting and ended up with a dream cake. Nice flavor, VERY moist and delicious and the coconut in the frosting really set it off. We enjoyed it cold from the refrigerator.