Reviewed: Oct. 4, 2009

This cake was difficult to remove from the pan. The sauce should have less milk as it's very runny. Maybe the vanilla glaze recipe from this site would be better. Finally it is a very crumbly cake. In all the taste was good but too many other negative factors. I would not make again. Oh the glaze is confectioners sugar!

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inounvme

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

made it the cake exactly as written. wonderful!! i did, however, sub the 3/4 c granulated sugar for 1 c confectioners sugar, and used 4 tbsp of milk. && i doubled the glaze!

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srt8mommy

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Reviewed: Oct. 1, 2009

Sooooooo good. There was none left for my poor hubby after the bridal shower.

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geenatoo

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Reviewed: Sep. 28, 2009

I made this to bring to a family gathering. I left out the ground almonds and sliced almonds because my father can't eat them. My family memebers liked it, but I thought it tasted to extract-like.

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Aug. 7, 2009

Excellent bundt cake!! The almond flavor is right on & the texture is moist! I did not use the glaze, I used the vanilla glaze from this site, making it w/almond extract instead of vanilla & just drizzled it over the top. It made a beautiful presentation w/a taste to match! Definately adjust the cooking time-45 min in my dark bundt pan was enough.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jul. 9, 2009

This is one of the best bundt cakes I have ever made. My family went crazy over it. The almond flavoring was perfect! I toasted the almonds before I added them on top of the glaze and it went perfectly with the cake. It was gone in less than a day- and my family is picky when it comes to new recipes. The only change I made was with the glaze- I used confectioners sugar and not as much milk- added some cornstarch to thicken it up, and heated it until the cake was cool enough to remove from the pan. Will use this again!

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smriley89

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Reviewed: Jun. 23, 2009

Great almond flavor! Would make again and recommend...

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QueenRahel

Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Jun. 20, 2009

Fantastic! The ground almonds gave this cake a great texture. My family loved the flavor.

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Ann

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Reviewed: Jun. 12, 2009

good, but not fantastic

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Amoz

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Reviewed: Apr. 15, 2009

This came out so so , nothing special, and pretty dry. Too bad, I love almond.

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LINDAANA

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Reviewed: Apr. 13, 2009

This was a very good cake. It reminded me of some almond thumbprint cookies I make at Christmas. I used the whipped cream cheese frosting from this site. It was a nice combination. I'll make this again. Thanks for sharing.

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Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Mar. 30, 2009

this was absolutely delicious! i followed the recipe exactly and it turned out perfect. just one thing; adding the almond glaze will make it pretty sweet; without it, it will be perfect for those who hate sweet things.

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bobi unni

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Reviewed: Mar. 11, 2009

I ommited the almond n glaze as no one likes almond @ home..but it had the almond extract!! I added some coconut flakes and the taste was yummie. My cake came out some what dark, I suppose it must be cuz of the bundt pan, as I read a review the same thing happen to another person. everyone at worked loved this cake, it was gone the next day. I will bake this again n again...this is a keeper!!!

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annie

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Mar. 8, 2009

This one was a hit at my Aunts 89th birthday party. Easy to make and the folks liked the crunchy sugar topping.A keeper for sure~

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alacazem

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Reviewed: Mar. 5, 2009

This is a great recipe and very easy. I also reduced my time in the oven and it came out great. I brought it to a MOPS group and they loved it- not a bite to take home!

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Holly

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 23, 2009

BEST CAKE IN THE WORLD!!!!!!!!

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Christina

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Reviewed: Feb. 22, 2009

AWESOME -- I used pecans cuz that's what I had and it was absolutly wonderful! Definitly a keeper!

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hbertschy

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Reviewed: Feb. 4, 2009

I made this to go along with the traditional Thanksgiving desserts. It got rave reviews from those with a more "sophisticated" taste! I only gave it four stars since the little I had leftover seemed to lose its "moistness" if not eaten up fairly quickly.

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MONA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 31, 2008

I have now made two of these beautiful cakes, and I believe the answer to the glaze is to heat it long enough to dissolve the sugar. That thickens it a bit, and it dries beautifully, glazing the top of the cake nicely with almonds staying in place. To richen it a bit, I used 1/2 cup sour cream and 1/2 cup evaporated milk in place of the milk. For a party tomorrow, I will fill the center with sliced strawberries and serve it with whipped cream. Great recipe, thank you!

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MexicoKaren

Cooking Level: Expert

Living In: Bucerias, Nayarit, Mexico

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Reviewed: Dec. 25, 2008

I made this cake for our Christmas Eve dinner; I wasn't so keen on trying out a new recipe when we were going to have a guest but when the BEAUTIFUL cake was set on the table and sliced oh-so-cleanly, I was stunned. This cake had fabulous (or should I say perfect?) flavor & a fluffy, soft, and slightly moist texture. I was afraid of getting a dry crumbly cake but was pleasantly surprised. MY MODIFICATIONS: I used margarine in place of butter, only 1 and 1/2 cups of sugar (which was still a lot but tolerable), 2 teaspoons of almond extract, and in the glaze I used confectioners' sugar (and I used a bit more than the recipe called for since it was a bit runny). I made the cake in the morning and let it sit all day, and it wasn't dry. It's just as moist and tasty after a night in the fridge. Oh yeah and MAKE SURE THAT YOU CHECK ON THE CAKE about every 10 minutes after the first 30 minutes. Mine was cooked to perfection a long time before the recipe claimed it would be done. THANK YOU for this stunning recipe that I'll use over and over again!

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