Reviewed: Sep. 11, 2011

Made as the recipe says and we LOVED it! Used vanilla glaze from this site.

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Reviewed: Aug. 15, 2011

Everyone loved this! It was simple to make, and most of the ingredients are ones most would have already on hand. I did increase the cherries to 2 cups, which I think was perfect. When the cake cooled, I drizzled with conf sugar/milk mixture and sprinkled sliced almonds on top. It was not too sweet and goes great with coffee. I believe the cake may even be better the next day ~ seemed to be more moist the day after. Thanks for the easy, delicious recipe!

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Michele L.

Cooking Level: Intermediate

Reviewed: Jul. 2, 2010

Great recipe! I actually made muffins out of the batter instead of making the whole cake. They were a hit...YUM!

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CHEFGRL

Reviewed: Feb. 23, 2010

The only problem I found with this recipe is that the oven needs to be at 350 degrees rather than 325. I had the cake in for nearly an hour and twenty minutes and it still came out too moist, and fell apart in the middle as soon as we took it out of the pan. A very delicious and simple cake. It took me only about ten-fifteen minutes to put it together and I didn't even have to go to the store to buy any of the ingredients like with many recipes.

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OddLittleCreature

Reviewed: Dec. 18, 2009

Lovely recipe. We had left over cherries which weren't great eating on its own, so thought we might try putting them into a cake instead. Made a few changes to make recipe a bit healthier: 1. substituted oil with applesauce 2. reduced sugar to 2/3 cup. 3. Used 1/2 cup skim milk and 1/2 cup yoghurt (didn't have enough milk). Used about 1 3/4 cup cherries, and had 1/4 of an apple so chopped that up and added in too. The result was a lovely, moist cake which wasn't too sweet.

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anushka

Reviewed: Oct. 3, 2009

I have a difficult time baking things without adding chocolate to them, and this one was no exception. In doing so, I confirmed that I don't like the combination of cinnamon and chocolate. So, the second time I made the recipe I made the following changes: 1. Removed all cinnamon 2. Added half cup semi-sweet choc chips 3. Reduced vanilla to half teaspoon 4. Added half teaspoon almond extract I also used frozen cherries instead of fresh (cut them in half and added them frozen to the batter). I think this turned out better than the original recipe (though I imagine fresh cherries would be better). Next time I may try with milk chocolate chips/chunks.

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Toby

Reviewed: Aug. 5, 2009

sorry i did not enjoy this. i added more cherries like others. but to me it just didnt have a very good flavor and was kinda bland. kinda mad that i wasted perfectly good cherries on this.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

Reviewed: Jul. 31, 2009

I have made this twice now in 2 days! Amazing flavor and SOOO moist! This is my new favorite cherry recipe! I didn't use a glaze; I felt it didn't need one

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Jul. 29, 2009

This cake is so moist and delicious! I used more cherries like others have done, whole wheat flour, and canola oil. Also, I put a glaze on top. Quick and easy!

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KITTY441

Reviewed: Jul. 22, 2009

I made this for work and my co-workers loved it. The only thing i did was i added another cup of cherrys to the recipes and it was not over barring whith cherry's .I will make again

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