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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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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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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Lisa6

Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

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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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MrsWoodall

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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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hrmalecha

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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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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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cajoeen

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

Sorry, this was just ok for us. Followed recipe exactly, had some almond flavor, but other than that was rather bland. Also interestingly enough, although it looked moist, it was a little on the dry side. Won't be making this one again

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Apr. 23, 2008

Amazing. My family's favorite cake. I bake it in my Pampered Chef Bundt pan and it comes out perfect. It just falls out of the pan when inverted. Cake is very moist and delicious.

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Cheryl

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Reviewed: Mar. 23, 2008

I didn't actually use the cake recipe, I had one of my own, I used the glaze part of the recipe, only I doubled it, and added about 1/4 tsp more vanilla, and 1/4 tsp of almond extract, and 1 Tbls of butter. It was fantastic!

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Daphnie

Cooking Level: Intermediate

Home Town: Signal Mountain, Tennessee, USA

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Reviewed: Mar. 22, 2008

I listened to others and cutr the vanilla and incrteased the almond extract. Also I decided since people were having trouble with the glaze to skip it. I dusted the cake with powder sugar, then made a lemon sauce and served it warm over the cake. It was a really big hit. The alomond and lemon flavor was outstanding. It is definitely a keeper.

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MNJACK8

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Reviewed: Mar. 14, 2008

I haven't yet tried this recipe as a bundt cake, but I did use it to make 96 mini-cupcakes which I frosted with chocolate buttercream. Went down a treat at my garden club. I added a bit more extract (I am always upping the extract) and I did double the almond meal because I had bought a lot on sale that I needed to use up. I would say the double almonds made the texture a bit gritty - more like a shortcake than a regular cake, but the taste was excellent. We also ate some of the unfrosted cupcakes in a bowl with "canned in juice" peach slices and heavy cream and that was absolute heaven. I think next time, I will make this recipe specifically to use as a shortcake. The almond flavor is just right with peaches and cream and strawberry season is just around the corner.

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KB

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Reviewed: Mar. 6, 2008

We cut down the baking time to 50 min. Next time I'll cut down the amount of milk in the glaze because its way too runny. Overall a very good recipe, will make it again.

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adriana

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

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Reviewed: Jan. 20, 2008

Wonderful cake! Mine was done in about 45 mins did not come out as dark as I thought it would but it was still very moist. I decreased the milk in the glaze to about 2 tbsps to make it thicker so the almonds wouldn't slide off. Delicious!

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Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 27, 2007

Followed recipe exactly, and ended up with a tasty but rather dry cake. Was really looking foward to final product. Won't be making again.....

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TeffyG

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Reviewed: Dec. 11, 2007

Delicious! I made this with a group of kindergartners and it all went off without a hitch. We crushed the almonds by putting them in baggies and letting the kids smash them with blocks. This is a really easy and kid-friendly recipe with an incredible outcome! The glaze is the best!!

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Katie723

Living In: Boulder, Colorado, USA

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Reviewed: Dec. 8, 2007

extremely delicious, i didn't add the sugar to the glaze at the end and i'm glad i didn't because it would have made the cake way too sweet. I will make this again

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charliebird

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Reviewed: Dec. 2, 2007

This cake made everyone in the family come back for more! It was so good that my picky mother in law took one taste and said that she would no longer be baking or ordering deserts from a local french bakery and would instead place orders with me for this cake! We followed the recipe except instead of adding the ground nuts to the batter we added thinly sliced almonds so the cake had some nuts inside. The only thing I will change next time is the glaze. It tasted great but was sort of granular/crunchy and runny. I think next time we'll use powdered sugar and less milk. Excellent cake!

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MissGleasonSanchezApostolides

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 22, 2007

This cake is excellent. The only changes I would suggest are 40-45min. bake time and powered sugar & a tad less milk for the glaze. I use a small coffee grinder to grind nuts and that works well.

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Colleen

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Reviewed: Sep. 8, 2007

Supreme. Some tips: I ground my almonds with my food chopper... easy. Increase almond extract to 2 tsp. 1 1/2 tsp. of vanilla. Use powdered sugar NOT granulated for the glaze. Double the glaze (not the almonds). Cut the milk down a bit or increase the sugar. Bake for about 40 minutes. Toast the almonds under the broiler for a couple minutes. Fill center cavity with fresh raspberries and WOW the crowd.

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gimmedatcheesecake

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Reviewed: Aug. 19, 2007

I'm not a baker at all and I need a breakfast cake in a hurry before my bible study. I logged on and typed in bundt cake and came up with this one. I read three positive reviews and started putting everything together. I started at 08:55. Bible study was to start at my house at 10:00 am. The cake was done just in time. 10:00. e had our bible study 1st. I cake was just warm to eat. everyone enjoyed it include mother! This cake was a hit. Thank you so much for putting it out there!! Corrine

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