Reviewed: Apr. 16, 2012

I tried this recipe a few weeks ago for the first time. I made it for someone, so I didn't get to taste it. Instead of making it in the loaf pans, I put it in a bunt pan. It was pretty short, so when I made it again yesterday for a family gathering, I doubled the recipe and baked it in a bunt pan. It turned out great!!! I topped it off with a vanilla glaze about 5 minutes after I took it from the oven. It was so delicious and everyone loved it!!! Awesome recipe :)

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Reviewer:

Sweet Lady

Reviewed: Apr. 2, 2012

Very good! Made for a bake sale. Topped with Vanilla Glaze.

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Reviewer:

TRE8JSE

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

Tasty, but there's no way this serves 24. Now I have to find a new recipe and start baking again.

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Reviewer:

Lori GloryToGod

Cooking Level: Intermediate

Home Town: Chico, California, USA

Reviewed: Mar. 8, 2012

Came out very delicious! I baked it in one large bread pan for about 60 min and it was perfect. I topped it with a strawberry mixture and whipped cream. May get seconds because I have a feeling it is going to go quick.

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Reviewer:

Nicole

Reviewed: Sep. 14, 2011

I give it 5 stars with the following modifications...1/2 cup brown sugar, substitute cream for milk, add a teaspoon of almond extract and use a full cup or butter...it came out vey moist and yummy! My mom and hubby loved it! I also made a glaze for it 1 cup confectioners sugar, 3 tbs of milk, 3 tbs of melted butter and a tsp of vanilla...poke holes in the cake and pour over warm cake a little at a time...YUM!

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