The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Jun. 25, 2009
Great almond flavor! Would make again and recommend...
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Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA
Living In: Oviedo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 22, 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 15, 2009
good, but not fantastic
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 16, 2009
This came out so so , nothing special, and pretty dry. Too bad, I love almond.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 14, 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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Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA
Living In: Sheboygan, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 31, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 9, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 24, 2009
BEST CAKE IN THE WORLD!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 23, 2009
AWESOME -- I used pecans cuz that's what I had and it was absolutly wonderful! Definitly a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 5, 2008
Absolutely delicious. I wouldn't change the recipe one bit. The combination of granulated sugar in the glaze with the toasted almonds was perfect. Definitely start checking for doneness by 45 minutes. The best way to grind the almonds is to pulse them in a food processor with a little bit of the flour. Be sure to use pulse, and be sure to use flour so you don't end up with almond butter instead of ground almonds. You can also use a coffee grinder (if you've never used it on coffee) or your blender. I served this warm with raspberry coulis and an Amaretto hard sauce. Delicious.
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Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 24, 2008
My family LOVED this cake. I usually screw my recipes up a few times b4 I get it right but with everyones reviews I aced it on the first try!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 1, 2008
Wonderful! I made this for my Grandpa's birthday today and there's nothing left. Everyone had 2 pieces!! I did have trouble getting it out of the pan so next time I'll spend more time I'll make sure I follow the directions. Seriously wonderful cake!! Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 28, 2008
Everyone loved this cake when I made it. To help with the thin glaze, I put it in the fridge while the cake was baking and cooling. Perfect for big family gatherings and I will definitely make it again.
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LM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 15, 2008
A`keeper for sure!! It's the perfect cake! Moist but not oily. I cut the sugar to 1 1/2cup coz the glaze is pretty sweet and it's just right on spot for my non-sweet tooth. Make sure you use powdered sugar in the glazed (i use 70gr confectioner sugar mixed with 1tbs milk, 1tbs lemon juice n almond extract) and it's just the perfect consistency. Oh, btw, i check my cake after 40mnts coz the other reviewer said it takes them 40-45mnts, but in my oven it takes 60mnts..so just make sure to poke it with a skewer to test the doneness coz i think every oven are different.
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Cooking Level: Intermediate

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