Great recipe. I substituted maple syrup (~1/4 cup) for the walnut extract and cut the sugar by half. Perfect sweetness. I think the full amount of sugar would make the sweetness overpower the flavor, but I admit that is personal preference. (I always cut sugar in a recipe by at least a quarter unless it needs it for consistency, like frosting.) made a maple cream cheese frosting and the combo was great, liked by everyone, including kids. Next time, I will either add sour cream or use all yolks instead of whole eggs for moisture. When I felt how dry the exterior of the cakes were after cooling, I quartered an apple and put it under a dome with the cake until serving time to add some moisture back in.
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Great recipe. I substituted maple syrup (~1/4 cup) for the walnut extract and cut the sugar by...