I made this cake the other day and was very impressed with how DELICIOUS and MOIST it was. I cooked it in a bundt cake pan (had to add an additional 5 minutes due to the pans' depth) and topped it with a Confectioner's Sugar Glaze. I received lots of compliments and would definitely make it again!

Reviewed On: Aug. 6, 2005

Very quick and easy to make. Came out absolutely delicious and very lite!! I will use this recipe again and again.

Reviewed On: Oct. 2, 2004

Absolutely delicious...would definitely make it again!! The only thing I did differently was that I brushed the top layer of dough with milk and sprinkled white sugar on the top of the crust rather than brown sugar. (The milk helps brown the crust) FYI: I followed the "French Pastry Pie Crust" recipe off this site.

Reviewed On: Oct. 2, 2004