Reviewed: Dec. 6, 2008

Thank you for saving my day!! I have been looking for this recipe and finally found it. My mother and I used to make it at Christmas every year. We would make it in a bundt pan and also in individual coffee cans or small tins for gift giving. We also had an icing which consisted of 1/2 c chopped nuts, 1-1/2 c confectioner sugar, and 2 tb milk.

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carolyn

Cooking Level: Intermediate

Home Town: Ramsey, New Jersey, USA

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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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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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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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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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KINGJN

Cooking Level: Intermediate

Home Town: Kennebunkport, Maine, USA

Living In: North Waterboro, Maine, USA

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Reviewed: Jun. 23, 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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SGMAX

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Reviewed: Apr. 5, 2002

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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PONY GIRL

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Reviewed: Dec. 18, 2001

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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6 users found this review helpful