The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Photo by Leigh Ann
Reviewed: Apr. 25, 2010
Delicious cake - recipe similar to one from my childhood. Baked it at 350 degrees b/c & thought the posted temp was a typo. I couldn't find plum baby food, so I substituted prune - worked great! I used 1/2 cup applesauce b/c that's what it came in (individual serving size) and reduced the oil to 1/2 cup. Also used pecans b/c my husband's allergic to walnuts. Very moist.
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6 users found this review helpful

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Photo by Leigh Ann

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Dec. 28, 2005
This recipe is great! I usually use one vanilla custard and one pear babyfood jars. The custard keeps it really moist, similar to what yogurt would do. Not very sweet so I drizzled lightly with a powdered sugar icing. Last time I tossed in some chopped pecans for added texture. People at work rave about it!
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10 users found this review helpful

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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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