Reviewed: May 15, 2003

This cake was very easy to make. There is, however, an error (probably a typo) in the time stated to bake it. There's no way in the world that it will be ready in 15-20 minutes. It took about 1 hour and 20 minutes in my oven and I think that's closer to what you would expect for a cake with all the moistness of this one (a lot of canned fruit!). Nevertheless, we really enjoyed it, hot from the oven.

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Reviewer:

DEBBIE BRENT

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Reviewed: Sep. 12, 2000

My grandmother has been baking this cake, for over thirty years. This is my family's favorite cake. Using real butter instead of margarine really makes a difference in the flavor of the frosting.

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