Reviewed: Nov. 15, 2009

VERY tasty. Quite good for entertaining especially if just for tea and coffee. But did round off a nice cornbeef and cabbage dinner.

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killer cupcake

Cooking Level: Expert

Living In: Fairfield, Connecticut, USA

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Reviewed: Apr. 27, 2009

This is a great recipe- although when I was making it I "accidentally" added an extra 1 cup of milk! I don't regret that mistake; every time I make this cake I add an extra cup of milk. It makes it very moist and very delicious! I hope this helped!

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littlepeoplesmama

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Reviewed: Mar. 23, 2009

Very good, moist and good crumb. However, it took more like 45-50 minutes to bake. Great dessert for my St. Patrick's day dinner. Served with fresh ice cream, and it was a hit!

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MELYSSAMORE

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Reviewed: Mar. 19, 2009

This was a really good cake. I do think I would cut the sugar down to 3/4 of a cup as it was really sweet. And like a lot of cakes I liked it better the next day. I was not sure just how the cake was going to turn out, but would put it closer to a pound cake type of cake. I will make this again and again as it was very easy and had a good taste.

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Alice/Miami

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: North Miami, Florida, USA

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Reviewed: Mar. 18, 2009

I put in too much butter (for some reason I thought 1/2 cup of butter was 2 sticks), but it still turned out super DELICIOUS! A little buttery only because of my stupid mistake. Came out of the pan really easily (probably because of all the butter).

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Char A.

Cooking Level: Intermediate

Home Town: Herriman, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Mar. 17, 2009

Lovely! Nice light, buttery taste with a crisp outer crust and a soft moist crumb inside. Goes well with a cup of tea or coffee.

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RoseRover

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

simple and delicious

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l

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Reviewed: Nov. 8, 2008

This recipe worked well for me. The cake is delicious and has a nice, vanilla flavor. I added the extra two tablespoons of milk to get the batter to a creamy consistency. This was so easy and my family loved it!

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NJ Sherry Wine

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

A very good cake to enjoy with coffee or tea. A word of warning: this cake needs parchment paper lining. I didn't use it the first time and it stuck to the pan.

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EJLOWN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Aug. 21, 2008

I really enjoyed this cake. I lined cake pan with baking paper on the bottom only and it came out beautifully. It has a lovely taste and I agree it is better if you bake it a day before you want to use it. Cheers

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Kerry...USA to NZ

Cooking Level: Expert

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Reviewed: Aug. 15, 2008

It is a good cake.It is very good with milk or tea but abit dry by itself. UPDATE: I made it again last night. I didn't have enough vanilla, so I put 1/2 teaspoon vanila and 1 teaspoon almond extract. It tasted really good, even better than the original.

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Mahsa

Cooking Level: Expert

Living In: Culver City, California, USA

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Reviewed: Jul. 21, 2008

It didn't rise right for me, and it needed something- maybe a chocolate sauce of some sort.

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Apr. 10, 2008

Very tasty, especially with coffee or tea

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Jaime

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Reviewed: Mar. 22, 2008

I really like this cake! I thought it was a little dry, but very tastey. I think it is supposed to be on the dry side? It was really good with strawberries.

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Mel

Cooking Level: Intermediate

Home Town: Greenleaf, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Mar. 17, 2008

I made this in the middle of the night as a surprise to my Irish husband for St. Patty's day breakfast. Not only did he love it so did my kids. I used whole wheat flour and Splenda as I am diabetic. It turned out wonderful! It was easy enough to make it at midnight even! To tone down the flavor of the whole wheat flour i added a little cinnamon. Thank you for sharing this with my family!

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DarJo

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Reviewed: Mar. 17, 2008

Wow...I don't know what I did wrong. I doubled the recipe to make a 9X13 cake but the middle fell completely. It was done around the edges and raw in the middle. I was excited about making a cake from "scratch" but it ended up a complete waste of ingredients. To make myself feel better I baked a "box" cake and it turned out fine. I am wondering if it had something to do with being at a high altitude. Any suggestions out there?

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Sara J.

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Reviewed: Mar. 4, 2008

This is an awesome cake - plain with vanilla ice cream is how we tried it out, but I'm looking forward to the idea to drown it in Irish cream! I actually replaced baking powder with baking soda, purely by mistake, and it still survived the roommate review board! I hope to make it the right way next time...

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kristi1613

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Reviewed: Feb. 4, 2008

This cake was perfect! I had to add a bit of extra milk to the batter but that was the only modification. It was even better the next day. Great alone but could be a great accompaniment with fruit. Enjoy!

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RODANEE

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Reviewed: Aug. 13, 2007

I made this for my kids school function where you had to bring an ethnic dish. The Irish folks never heard of it (including my Dad who is from Ireland!) It is simple to make and comes out great! I make it for bake sales for something different beyond cupcakes and brownies. Make sure it is cool before adding powdered sugar. It still will taste good, but the appearance isn't as nice. Thank you for this recipe!

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