Reviewed: Apr. 27, 2008

For a cake, this is relatively healthy with the limited amount of butter and egg substitute, and it tastes that way. I almost added some vanilla - next time I will, as this was good but missing some flavor. Another choice would be some grated orange peel or lemon peel. Other than that, it was pretty good - peaches and blueberries go nicely together, and there are a lot of them in here! Still, I think I'd like to try a more decadant version some time, with more butter and real eggs. :-) N*R

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Apr. 27, 2008

I found that the batter was thick, almost like a cookie dough. This made it hard to fold the peaches and blueberries in the batter without mushing up the fruit too much. It baked in the time of 55 minutes as per directions. The cake itself was bland and did not have much flavor. It's missing something, perhaps vanilla extract? I also believe that I would like it better with only one of the two fruits because I don't like the combination of peaches w/ blueberries. It was a dense & moist cake. N*R

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Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 26, 2008

This was very good. It was very dense and moist, and the fruits complemeted each other well. My husband really enjoyed it, and if it's not carrot cake, he usually could care less! I used frozen blueberries and canned peaches (which I drained and rinsed). I also used 3 large eggs instead of the egg-substitute. I baked it in a bundt pan and when I served it, topped it with some fresh whipped cream made with heavy cream, a little vanilla, and a little powdered sugar. I am looking forward to making it again when fresh peaches are in season here. Thanks for the recipe! N * R

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