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Reviewed: Aug. 4, 2008

Absolutely delicious. I am mailing this recipe to everyone I know!

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Reviewer:

jilly522


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Reviewed: Jul. 6, 2008

Added in some lemon extract to the batter and the icing...excellent flavor! This is such a moist and delicate cake. A huge keeper in our house! I made it the night before and it was so good the next morning for our guests and their coffee...wish I could give it 10 stars!

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Reviewer:

Matconorth

	Cooking Level: Professional Home Town: Farmington Hills, Michigan, USA Living In: Cadillac, Michigan, USA
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Reviewed: May 18, 2008

This is an EXCELLENT light and moist summer cake that was an absolute hit with my family. I used butter and light sourcream and, despite my concerns that the batter appeared almost like a stiff dough, the cake baked to perfection. I used a frozen mix of strawberries, blackberries, blueberries and raspberries for this one, defrosting them in the microwave on HIGH for 45 seconds before sprinkling them over the cake. Also, I opted out of the glaze and instead made a crumble/streusel topping out of 2 tbsp. butter cut into 2 tbsp. all purpose flour, 1 tbsp. cinnamon sugar and 1/4 cup brown sugar, which I sprinkled over the berries before baking. It was absolutely to die for with French vanilla icecream! Happy baking! :)

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Reviewer:

kpenn

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada Living In: Windsor, Ontario, Canada
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Reviewed: Apr. 7, 2008

This is a nice cake. It is VERY tender, and subtley sweet. I did not add blueberries, but sprinkled raspberries with 2 TBSP of white sugar before baking.

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Reviewer:

tj7933

	Cooking Level: Intermediate Home Town: Edmonton, Alberta, Canada Living In: Abbotsford, British Columbia, Canada
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Reviewed: Jan. 22, 2008

I thought this recipe was outstanding. Delicious, and it held up for several days after baking. Yum!

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Reviewer:

SOLINARI

	Cooking Level: Beginning Living In: Setesdal, Aust-Agder, Norway
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Reviewed: Dec. 11, 2007

This recipes is the ultimate treat for your guests...they'll rant and rave. If you find yourself pressed for time, try a basic white cake mix adding berries of your choice to the mix just before pouring into the baking pan. Add cooking time to compensate for additional moisture cause by the berries and keep a close eye on the cake during the final minutes of baking. May require 10-20 minutes additional baking time from the mix recommendation. Soooooo Good.

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Reviewer:

Terry Dee


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Reviewed: Jun. 24, 2007

To die for delicious! Next time - I will use more raspberrys and a little less glaze. LOVE IT!

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Reviewer:

17SPARKLES


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Reviewed: Jun. 3, 2007

This cake was a huge hit. The most common comment was that they didn't like cake but loved this one. I was asked for the recipe by 3 people. This cake was very easy although it did take longer to bake than the recipe said. I also used more berries than called for. YUMMY!

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Reviewer:

aimless

	Cooking Level: Intermediate
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