Reviewed: Jul. 30, 2007

I loved this recipe. I only baked it for a little over an hour although I did set my oven timer for 1 1/2 hrs. I stuck a knife in to test for doneness at the 1 hr mark and the knife came out clean but I let it bake for another 10 minutes just to make sure, I don't know. Delicious cake, freezes well. Just warm frozen cake slice in microwave for 30-40 seconds and yumm!

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Reviewer:

Lyee

Cooking Level: Intermediate

Home Town: Miri, Sarawak, Malaysia

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 5, 2007

This is great. I used 1 c white & 1 c brown sugar as suggested by other reviewers. While eating it, I thought it might taste even better with pineapple. My second try I used 2 bananas & 1 cup pineapple. I also used the pineapple juice from the can instead of the water. My family usually calls me Deborah, referring to Raymond's wife who can't cook on 'Everybody Loves Raymond'. Everybody loved this. My sister-in-law asked for the recipe. When she made it she omitted the salt & 1/2 the oil & it was still very good. The best.

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Reviewer:

Patricia

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Reviewed: Dec. 24, 2006

My family loved it. I was a little disappointed. It was pretty dry on the outside and took forever to cook on the inside. It tasted more like a bread than a cake. I did pour a little rum sauce on top, which added a nice kick.

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Reviewer:

KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 16, 2006

DELISH ! As Rachel Ray would say ! NO words describe it better than this. I use vegetable oil because that's all I have in the house at the moment. I didn't have any ground cinnamom. I only have cinnamon powder so I use 1 1/2 tsps and I also had to bake for 1hr mo minutes, 40 minutes wasn't enough. But I am in a very humid climate. So Maybe that why. I would defintely make this one again.

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Reviewer:

Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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Reviewed: Oct. 30, 2006

This cake is SO delicious! I have a 5 month old, so I don't have a lot of spare time for baking -- however, this recipe was so fast & easy to make. I did not have walnuts on hand, so I substituted a nut topping mix (finely chopped peanuts & pecans), which came out wonderful. The raisins are a nice change for regular banana cake. I agree with the other reviewers about cooking time: 1 hr is definitely too much. I only had to cook it for 40 mins. A great busy-day cake! I will be making this again.

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Reviewer:

ms. jade cooks

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 28, 2006

My 8 year old daughter made this cake pretty much by herself. This is the first cake she has made by herself and it is absolutley awesome. She put the cake in a 10x13 pan and cooked it for about 45 mins. it's awesome. I'm proud of her and she is very proud of herself. Great recipe, easy and yummy!!

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Reviewer:

Scooby

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Reviewed: Aug. 9, 2006

really good and moist! I didn't have corn oil, so I used canola instead, and it tasted great (plus healtier too!)

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Reviewer:

jmopie

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Reviewed: Apr. 23, 2004

I made this cake for my daughter's 1st birthday, since she is a big fan of raisins. It was delicious! I did follow the other reviewer's advice and only baked it for an hour - that was sufficient.

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11 users found this review helpful