Reviewed: Nov. 12, 2009

What an absolute hit! I thought that allowing this cake to go in the oven for the prescribed time was going to hurt it, but it didn't. This cake took exactly 1 hour and 45 minutes to bake to perfection (in my oven). I deviated somewhat - I didn't have "butter extract" so I added half a stick more butter. The family loved it! It is now on my menu of "favorite cakes." Thanks Brotha Percy

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Brotha Percy

Cooking Level: Intermediate

Home Town: Bridgeton, New Jersey, USA

Living In: Old Bridge, New Jersey, USA

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Reviewed: Oct. 24, 2009

My new favorite cake. I used this recipe for a baby shower, and everyone LOVED it.

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 11, 2009

My mother has made a version of this recipe for the past 25 years. Instead of 1/2 t. baking powder she actually uses 1 t. for a "fluffier" cake. For those of you who find some of the extracts overpowering be sure you are measuring correctly or simply use 1/2 t. of the extracts instead of a whole teaspoon.

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Vanessa

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Reviewed: Oct. 7, 2009

Delicious cake. I made it for a church meeting and it was well received. One of the most moist recipes I have ever tried. I used coconut, almond, vanilla, lemon and butter flavors. My husband requested that I make more glaze to put on it but i thought it was fine as is. Highly recommended. Will make again!

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Corynne

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

I replaced butter flavoring with orange. This cake was very moist and tasty. I followed the recipe and used extra "Baker's Joy". A 10 in bundt pan was used and I still had enough for a round 9 inch pan. This cake really puffs up and is very moist. I will make this again and again.

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inounvme

Cooking Level: Expert

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Reviewed: Aug. 5, 2009

This is a delicious cake. The only thing I changed was substituting almond extract for rum, since I am not a big fan of rum cake. I can't wait for an excuse to make this cake again.

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gertrong

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Reviewed: Jul. 23, 2009

This recipe is fantastic! I never change anything. The flavor is perfect, the texture is perfect and the glaze just makes this one complete cake. As far as it being too sweet..... I'm not sure what everyone is talking about. It's perfect. Not too plain and not too sweet. The only suggestion I have about this recipe if you are making it for the first time, follow the instructions exactly! That includes the baking time. Do not bake any longer than the suggested time otherwise it could come out too dry. And yes you can change the extracts to the flavors you like but it's already perfect the way it is. I've made this cake several times now and I love it more and more each time. My co-workers love it too!

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Fancie

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Reviewed: Jul. 13, 2009

I took others suggestions. I made sure all ingredients were room temp, used cooking spray (my cake did not stick) and put foil under my pan in the oven. Some reviews had mentioned that the lemon flavor was strong, I left out the lemon and replaced it with almond extract. I cooked this cake 1hr and 45 minutes, next time I will leave it in longer the crust was golden but it could have went longer. I followed the directions and put it on a cooling rack. It stuck to the cooling rack, next time I will spray the cooling rack. I did not use the glaze and was glad because the cake was sweet enough without it. My husband loved the cake and requested a second one.

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Cindy

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

This is so similar to a recipe that has been handed down for eons in my family. We don't use the lemon flavoring, just the rest. Key tricks to making this come out perfect every time: all ingredients at room temp. before starting, I use the Pam flour baking spray, cake flour and always, always put a cookie sheet under the pan to catch the overflow. Oh, and then make darn sure the dog can't get to it. Thanks for including the glaze-I lost that part of the recipe.

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EpeeMom

Cooking Level: Expert

Home Town: Stuart, Florida, USA

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Reviewed: May 18, 2009

Loved this. I have a flavor from Watkins called "Danish Pastry" that I used. Delish!

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iluvmysix

Cooking Level: Expert

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

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Reviewed: Apr. 16, 2009

This is a definite crowd pleaser. I can not make an appearance at a family event without this cake in my hands.

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jgive

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Reviewed: Dec. 3, 2008

Awesome flavor, went fast. Will make again no doubt.

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tfurgerson

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Reviewed: Nov. 26, 2008

11/26/08-Our family has been making this cake for about 10 years. I just logged on for couriosity and there it was!!How surprised

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mommommom

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Reviewed: Sep. 14, 2008

Husband's work went nuts for! They were trying to guess the five flavors. I had to make some changes for dietary needs of one of hubby's coworkers and it was still a five star recipe!! Will definetely be using this as a go to recipe.

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LilacBuddhaCat

Cooking Level: Expert

Home Town: Broomall, Pennsylvania, USA

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Reviewed: May 12, 2008

Sorry to rate this so low but I followed this recipe exactly and it came out very dry and too sweet for my taste.

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tinyme

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Reviewed: Apr. 7, 2008

This was very yummy. It disappeared in no time. I used vanilla, butter, lemon, almond and a flavor from Watkins called "Danish Pastry". We will make this one again.

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iluvmyfive

Cooking Level: Intermediate

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

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Reviewed: Feb. 27, 2008

I made this cake as a request from my landlord. He said his mom used to make this and this is the only cake he really likes. Once he tasted it, he said he has to have one every week. Thanks PJ.

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Dessert Diva

Cooking Level: Expert

Home Town: Suitland, Maryland, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Feb. 7, 2008

I love this recipe. It's been a classic in our family for years. I think it's even better the next day severed chilled. My husband loves to eat it for breakfast.

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Kelly B.

Cooking Level: Intermediate

Home Town: Saint Marys, Ohio, USA

Living In: Troy, Ohio, USA

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Reviewed: Nov. 27, 2007

I found this to be an outstanding Cake. I made it with Cake Flour and it was so moist and Delicious. Will make it again.

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MARY'S PL.

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Aug. 26, 2007

I am a baker in Los Angeles and I make this cake for my customers and they just love it. If you don't grease the pan properly it will stick so that is most important. When I make it I alternate the flavors. I use vanilla, Maple, banana, coconut and butter. Or I use butter, lemon, vanilla, almond and coconut. Thanks for this recipe!!

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