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Reviewed: Oct. 10, 2008

Instead of vanilla I used almond extract, it was perfect, next time I will decrease the flour, it was a bit dry. I also used the juice of the cherries to make my frosting.

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1 user found this review helpful

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Sandra Jacob


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Reviewed: Apr. 10, 2008

TASTE WAS VERY GOOD,USED CHERRIES FROM A JAR AND MADE A CHERRY GLAZE

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1 user found this review helpful

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ARMYCOOKWIFE

	Cooking Level: Intermediate Living In: Fountain, Colorado, USA
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Reviewed: Feb. 10, 2007

delicious!! I only had to bake it for 65 minutes. This is a "keeper".

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3 users found this review helpful

Reviewer:

rita m.


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Reviewed: Dec. 20, 2006

Great recipe, Made it for a xmas party and everyone loved it.

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2 users found this review helpful

Reviewer:

KINGJN

	Cooking Level: Intermediate Home Town: Kennebunkport, Maine, USA Living In: North Waterboro, Maine, USA
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Reviewed: Dec. 9, 2003

Thank you Carol. What a wonderful cake! I made it last night for a birthday party at work today. Everyone loved it! Received lots of request for the recipe.

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5 users found this review helpful

Reviewer:

LESLIE2COOK


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Reviewed: Dec. 9, 2003

My family and friends loved this cake! It was easy to make (my cakes often fall- this one did not!)It was very moist and taisty! It did take a while to cook, but it was worth the wait!

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6 users found this review helpful

Reviewer:

PONY GIRL


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Reviewed: Dec. 9, 2003

Wonderful cake and easy to make. I reduce the sugar to 1cup, as I don't like too sweet, and it turn out just nice. Thanks!

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4 users found this review helpful

Reviewer:

SGMAX


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