This cake is fantastic! The proportions are just right. I removed the nuts in the filling 'cos my family doesn't like nuts, and added just one tsp more vanilla essence. Cake came out moist and creamy. I also made a cream cheese frosting to spread on top. So the cake has to be kept in the fridge, but it tastes good both hot and cold! Will be making this again

Reviewed On: Oct. 21, 2009

very very good cake...very moist and full of flavour. I put in less sugar because my dad is diabetic, and added vanilla essence. Also because my oven cannot be set to 175 degrees C, i set oven temperature at 180 and baked for about 50 mins. it came out wonderful! just make sure to watch the timing, because you may not need the full amount of time stated in this recipe to get that lovely golden brown colour on the cake. Advice when serving to cut away the crust around the sides because it tends to get real dry

Reviewed On: Oct. 1, 2009