Reviewed: Oct. 27, 2009

This cake recipe was exactly what I was looking for. I used Door County, WI, sour cherries, from frozen. It turned out perfect - with a moist, somewhat dense texture that shouts 'NOT CAKE MIX!' I made a cream cheese cherry frosting using the reserved juice, rather than the cherry sauce. Delish! Going in my permanent file.

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PAROGIRL

Cooking Level: Expert

Home Town: Silver Bay, Minnesota, USA

Living In: Colfax, Wisconsin, USA

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Reviewed: Aug. 23, 2009

I made this twice, once for coworkers and once at home. I thought the cake itself tasted like baking powder and wasn't very exciting. There was nothing wrong with it but it wasn't very good either. Probably won't make thisagain, sorry.

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Feb. 22, 2009

Fantastic cake! Super moist. Freezes well too.

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pairodyce

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Reviewed: Nov. 21, 2008

Excellent recipe! I did make some minor changes by using butter instead of shortening, pecans instead of walnuts, and omitted the food coloring. My husband couldn't stop eating it. Thanks for sharing!

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ICTHRUU7

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Reviewed: Aug. 23, 2008

this recipe is awesome and was a big hit with my family. i couldn't find the size pan it called for, so i made it into cupcakes and they turned out perfectly. the only changes i made to the recipe were i used butter rather than shortening and i didn't add the walnuts or the red food colouring to the sauce. i think this will become a new standard recipe in our family.

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utroukx

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2007

Family loved it. I posted up a photo as well. But I did one thing different. Instead of making a Cherry cake, I made a Strawberry cake. I know that goes against the whole point of the cake but I was willing to try out the exact same ingredients but replacing the amount of Cherries with the exact same amount of Strawberries. And it came out just as fine. Actually it came out great. Everyone in the house loved it and I am willing to make it again.

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Chef_S

Cooking Level: Beginning

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Reviewed: Aug. 24, 2003

Fabulous cake! I made it one afternoon and by nighttime it was gone! The cake without the sauce is great for snacking as well. I'm about to make it again and add chocolate chips for something fun. Thanks Brenda!

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K8320

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Reviewed: Aug. 11, 2003

Absolutely delicious! I substituted shaved chocolate for the nuts and served it warm. Next time I think I'll add some chocolate whipped cream as well. A cake of decadent contrasts!

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