I have made this cake 3 times. #1 was to the letter by the recipe and it came out like cornbread. But then again I didn't sift the flour, and tasted kinda bland, like it needed salt. Made 2 9x13 cakes. #2 was much better although I still didn't sift the flour in the traditional sense, but the batter was light and fluffy and the cake was fantastic. Used a bundt pan and made 24 cupcakes from the rest. #3 was used as a pineapple upside down cake in a 17x11x3 inch pan. Be careful of the oven temperature and timing. For this cake I turned down the temp from 350 to 325 and baked it for about 40 min. Went to take it out and it was very jiggly in the middle. Turned it back up to 350 for another 25 or so minutes, and this cake was great. I think this cake took just over an hour to bake with the 17x11x3 pan. Was an experiment. I will make this cake until I get it right, so that means a lot of baking.....

Reviewed On: Apr. 21, 2009