Didn't care much for this recipe. Wanted a small cake with lots of flavor. I substituted the almond extract (which we don't like) for orange extract & found the cake to be overall quite bland. It wasn't as sweet as I would have liked but the texture was nice. May make some adjustments since we liked the quantity. We got 8 very large cupcakes (I only have a standard size Bundt pan). Would likely have gotten 10 regular sized cupcakes. I frosted them with our favorite buttercream (Rick's from this site) but in the future, I might even add orange extract to the frosting.

Reviewed On: Feb. 5, 2012

Good recipe. I substituted half the sugar for brown. Nice texture & flavor but the loaves didn't crown at all. Didn't really notice any change in the flavor I was expecting from the sour cream.

Reviewed On: Nov. 30, 2011

This is a wonderful frosting. Will keep this recipe for future use. Wasn't quite stiff enough to stay put on the sides of a layer cake but I just didn't frost the sides. A little rustic looking but it was great & allowed the cake to be the star of the show.

Reviewed On: Sep. 4, 2011