Awesome cake!! I, in an atypical fashion, didn't change the recipe a bit, and it turned out wonderfully. Dredging the cherries in the flour made them hold their color and shape, thus making nice, juicy, plump bites of cherry, and a cake that stayed a creamy white, and didn't bleed pink. I did find, however, that it took less time to cook than stated in the recipe. You might want to start checking for doneness sooner than the 80 minutes (mine took about an hour to cook). I cubed this cake after cooling it and used it with a dessert fondue. De-lish!!!! Thanks for the yummy recipe, Holly! :)
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Awesome cake!! I, in an atypical fashion, didn't change the recipe a bit, and it turned out...