Reviewed: Jul. 20, 2009

Not as tall a cake as I had thought it would be, but I'm not complaining. It made for a mouthful of berries with every delicious, incredibly moist bite! I have to say I was really surprised. This cake is so rich and moist I am seriously considering adjusting the recipe to use for a two-layer yellow butter cake. Yep, it's that good, and has just the sort of texture, lightness and crumb so sought after for yellow cakes. I added 1/4 tsp. salt to a half recipe, which I baked in an 8x8 square pan. I found it took about 45 minutes, even for the smaller pan. I glazed it quite liberally, but found I still had some glaze left over, so next time I'll adjust that as well. It's a pretty little cake too, and with its colors of red, white and blue would be an ideal choice for any patriotic celebration.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 9, 2009

This was excellent! Everyone loved it. Very moist. It did take about 30 minutes additional to bake. I had to cover with foil so the edges didn't burn or dry out with the additional baking time. But it turned out great!

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kburns

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Reviewed: May 7, 2009

I am so disappointed. I was sooo excited to make this, the recipe and reviews were great. I even had a camera ready so that I could add the final photo since this recipe has no image yet. But, It turned out awful:( 1st. I had to bake it an extra 25 minutes! with foil on top because the edges were burning but the inside was still completely raw. 2nd. once I took it out it felt solid on top, but when I cut into it, it all fall apart due to the amount of berries in it. 3rd. I wasted my time and ingredients making a streusel topping because the berries and streusel sunk and the cake ended up baking over top of it all. I used 2 cups blue berries, and 1 cup of blackberries and raspberries; by far too many berries. Next time I will stick to 2 cups blueberries or raspberries only. I have confidence that this could be an amazing recipe so some day I will try it again and give it a better rating. but for now I give a 3 because it has potential.

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SarahChaloux

Cooking Level: Intermediate

Home Town: Gravenhurst, Ontario, Canada

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Reviewed: Aug. 4, 2008

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

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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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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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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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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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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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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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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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