Reviewed: Dec. 12, 2009

I added some fresh cherries that I had boiled out and added a bit of sugar to and WOW it became an amazing cherry cake! I love the thick rich batters and this one was amazing, and since my son can't have much dairy I used an equivalent amount (1/2 cup) of the cherry juice instead of the milk. Still came out quite amazing!

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wondermommy

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Reviewed: Nov. 15, 2009

Yes, heavier texture and sugary sweet -- these probably could last in a cookie jar a good long time. (Perhaps why it's persisted since the Twenties?). Timing for the cooking may be way off for the same reason. My husband cooked this for 30 minutes to be done as cupcakes -- It kinda crystalized the outer dome.

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JG Bird

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Nov. 12, 2007

This was good but a little dry, maybe more milk would help (don't want to make it too heavy by adding more butter). I used 3 thawed egg yolks and one "fresh" egg. (Note: frozen egg yolks are like jelly, they won't liquify any more, don't heat them!) The cake had a great flavor. I love almond extract so I may add more next time.

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EMLE234

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Reviewed: Mar. 15, 2007

Yummy! These have a heavier texture than cupcakes, but are so delicious. I love the addition of almond extract, really adds a great flavour. Thanks!

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COOKS2MUCH

Cooking Level: Expert

Home Town: Fonthill, Ontario, Canada

Living In: Bradford, Ontario, Canada

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Reviewed: Jan. 13, 2007

Where has this recipe been all of my life?! Delicious and thick. My new favorite cupcake recipe!

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nickypro25

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Bethany, Oklahoma, USA

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Reviewed: Oct. 29, 2005

This was wonderful. Just what I have been looking for to try to replicate the ones my grandmother used to make. Gale, I would love it if you could point us in the right direction for a good vanilla boiled icing recipe with a clear procedure. Thanks again!

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C.V.T.

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

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Reviewed: Apr. 15, 2004

I had a bunch of egg yolks left over, so I made these Golden Cakes. I thought they tasted pretty good--they are really rich. I added some cinnamon, about 1 t. However, I'm not sure they are worth all the calories.

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MACKALLEN

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Reviewed: Dec. 6, 2003

This recipe reminded me of my grandma she made cakes that were just like this.I went a little heaver on the almond but it was really nice and i used the frosting thanks Gale

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