Reviewed: Jul. 20, 2005

I like this recipe i used 1 cup of apple juice and 3 teaspoons of almond extract and it taste good

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ROSE90

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Jun. 30, 2005

This cake was excellent! I love the almond flavor - and my husband was pleasantly surprised. I didn't do the glaze, as we were going to be traveling with the cake, and I didn't want the sticky glaze to get on the seats in my new truck. It was good even without the glaze - we just needed a big glass of ice cold milk. I will make this again, and do want to glaze it next time. Thanks for the recipe, Judy,it is a keeper!

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SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 20, 2005

My husband made me this cake for my birthday and it was fantastic. We loved the almond taste. The only thing he found was that it broke apart a bit when taking it out of the bundt pan and he didn't find that the almonds stuck very easily with the glaze. Next time he wants to try an amaretto glaze that we used on an amaretto cake recipe (submitted by Shawn) on this site.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 22, 2005

I brought this cake too our Harley Owners Group meeting and everyone thought it was great... Three single women want the recipe I told them I would be happy to show them how to put it together,in there kichen so I guess men arent the only one's to be influenced by good eats...Judy thanks for the great recipe and the 3 dates...

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BIGJIM5

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Reviewed: Apr. 8, 2005

Fantastic recipe! Very moist, not too dense, very nice crumb. I substituted sour cream for the milk and I used a little over 2 tsp almond extract. The cake was done in my convection oven in 55 minutes. Tasted great with sliced strawberries as a topping. This recipe is a keeper!

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JANP5

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Reviewed: Mar. 3, 2005

We love nuts so we love this cake, I did add 1 cup of ground almonds, the only thing I changed other than that I kept everything the same and loved this recipe, thank you so much for sharing this with us.

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Diane Lynn

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Reviewed: Jan. 21, 2005

I used 1/2 cup butter + 1/2 cup apple sauce, and only 1 cup of sugar for the cake, and it turned out moist and heavenly. Thanks!

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Tartine76

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Reviewed: Dec. 14, 2004

Excellent! I used vanilla extract instead of almond, but this cake is GOOD!. Very moist and not too sweet.

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FIEROROJO

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Reviewed: Nov. 21, 2004

This cake was delicious but a little dry. I took it out of the oven in 50 minutes but should have read the other reviews first and taken it out in 45. The recipe called for "white sugar" in the glaze. I used granulated sugar, which I think is a mistake. I should have used confectioner's sugar (aka powdered sugar). Was I supposed to use confectioner's sugar in the cake as well?

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Jen

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Reviewed: May 13, 2004

this is a delicious cake. It is very moist and looks incredible. The taste is fabulous if you are an almond lover. It only took my cake about 45 minutes to bake, and next time I would probably poke the cake with a skewer before pouring glaze over.

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JOSEPHINE

Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA

Living In: Aurora, Illinois, USA

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Reviewed: Apr. 6, 2004

Great cake. I subbed the vanilla extract for pure vanilla and subbed the almond extract with rose water. This resulted in an exceptional alcohol free cake.

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k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Mar. 1, 2004

MMM...YUMMY! I didn't have almond extract so I substituted with vanilla. I turned out great with the perfect cake consistency. Super easy and very delicious! Thanks for the recipe.

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*ANISAH*

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Reviewed: Feb. 25, 2004

Wow! I made this cake for my office, and EVEYBODY raved about it. I work in a small office, and many people had 2 slices they liked it so much!! DEFINITELY a crowd pleaser! Very moist and one of the easier cakes I have ever made! This is going into my repertoire!

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CHICKADEE25

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Reviewed: Sep. 11, 2003

great tasting cake, very nice with coffee. however cooking it for 60 -70 min. is way too long. i cooked it for 60 and almost burned it, as a result it dried up a bit. another reviewer had suggested 40 min. that reviewer was right. anyhow i'll definitely make it again because it tasted yummy!

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SONIAAA

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Reviewed: Sep. 11, 2003

This cake was great. Before turning it out of the pan I poked holes in the bottom and poured some glaze over it that way it soaked throughout the whole cake.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 23, 2003

very good cake if you love almond flavor as we do! Very simple to make. It only took about 40 minutes for my oven though so watch it closely. Thanks Judy!

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YOUGOTTAEAT

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Reviewed: Apr. 23, 2003

Awesome. I made this for Easter. My nephews said it was the best cake they ever had (and they are a tough crowd)! Super easy recipe too!

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LYNNEHELLA

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Reviewed: Dec. 20, 2002

This is a great recipe! Easy directions with excellent results. Thanks!

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BOPO

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Reviewed: Dec. 3, 2002

Tried this recipe as well as three other bundt cake recipes which, for a different twist, call for alcohol in the cake mix and in the glaze. The glazed almond cake is the absolute best one! It may not be as moist, but it tastes much better than any other cake I've tried. Will make this cake again!

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LISA LISA

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Reviewed: Aug. 15, 2001

This cake is wonderful!!! There are a few changes I made. I added a teaspoon more of the almond and only put 1 1/2 teaspoons of the vanilla. Next time I will double the glaze (but not the almonds). I gave half this cake to my friend and she wants this recipe. My husband said,"It is absolutely delicious." Thanks for the great recipe.

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