Reviewed: May 4, 2000

YUMMY! I wasn't sure how it would work since it is so small, but the cake is very rich. I did a light drizzle of a confectioners sugar frosting over the top and it was delicious!

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Reviewer:

JULIAV

Reviewed: Jun. 22, 2000

Very easy and tasty! Only problem I had was figuring out what self-rising flour was. I only had all-purpose, so I added in some salt and baking powder. Worked out fine in the end!

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Reviewer:

Ginberry

Reviewed: Jul. 9, 2000

This is really nice, I cook it in loaf tins and serve it with butter on top

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Reviewer:

TONIHH

Reviewed: Aug. 3, 2000

I found only 1 problem with this dish.There wasn't enough. The kids were fighting for seconds

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GIMMBEEK

Reviewed: Nov. 20, 2000

Nice and flavorful - a good flavor that`s not overpowering.

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IRISWING

Reviewed: Feb. 26, 2001

Really good cake! Just plain butter on top tastes great also.

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3 users found this review helpful

Reviewer:

JMCDOWELL

Reviewed: Oct. 17, 2001

Thanks, Indira! It seems I have tried a thousand egg-free cake recipes since my daughter developed a severe egg allergy. This is the first eggless cake recipe I'll keep. I've tried it twice so far. Best results were when I doubled the recipe and substituted 1 cup of flour, 1 1/2 teaspoons of baking powder and a 1/2 teaspoon of salt for each cup of self-rising flour. A double recipe fills my NordicWare mini-bundt muffin pan, plus a couple of small mini-bundts. The texture was more solid and consistent than recipes that use soy lecithin or potato starch/tapioca substitutes for egg. The cinnamon masks the baking powder flavor just fine. I'm going to try a chocolate version next.

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25 users found this review helpful

Reviewer:

TIA

Reviewed: Sep. 8, 2002

Very tasty and simple to make. It's like a snickerdoodle, in cake form. I think that only unsalted butter should be used, though, because I used salted and it came out rather salty. :) The sweetness offset it, though. It was very sweet as well.

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Reviewer:

SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Oct. 6, 2002

Well, I must have done something wrong! The cake tasted good, but it took longer than 20 minutes for mine to bake. When I thought it was ready, the center plopped out. I had to scoop it back in and rebake. I'll probably try it again, but I'll bake it for 30 minutes instead of 20 and use less sugar on top.

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Reviewer:

BACAMAMA

Reviewed: Oct. 19, 2002

I'd like to have an alternate to this recipe that includes baking soda or baking powder and uses regular flour instead of self-rising flour, which I usually don't keep on hand.

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2 users found this review helpful