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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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. 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. 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: Jan. 7, 2008

We love this cake topped with a simple powdered sugar/milk glaze. I mix together 1 C. powdered sugar with 1-2 Tablespoons milk until smooth. Using a pastry brush, I brush the glaze over the top of the still warm, but not hot, cake and cool completely before serving. I also use it for as a base cake for pineapple upside-down cake and strawberry shortcake. It is more substantial than most white cakes and holds up better to the toppings. Made any way, we think this cake tastes even better the next day!

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bestcooker

	Cooking Level: Intermediate
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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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Anne's daughter

	Cooking Level: Intermediate Home Town: Queens, New York, USA Living In: Clinton, Connecticut, USA
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Reviewed: Apr. 7, 2007

Not too sweet. Perfect with a cup of tea.

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beautifulone


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Reviewed: Mar. 26, 2007

Simple and tasty. Great with vanilla or dulce de leche ice cream AND a cup of Irish cream coffee! :D

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jody1

	Cooking Level: Expert
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Reviewed: Mar. 23, 2007

I made this at the nursing home where I work- for 50 servings and used margerine and the powdered sugar/cinnomon topping- it worked out great! (although the diabetics were only allowed a very small piece) Everyone was asking for the recipe!

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MichelleLM


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Reviewed: Mar. 19, 2007

Excellent St Patty's Day finish! This cake was moist, delicious and stayed that way for a few days. Just sweet enough to enhance your tea and leave a nice aftertaste. Before sprinkling on the confectioner's sugar, my wife put a little cinnamon-sugar on top! I recommend this one and we'll be making it again. If you're adventurous, poke some holes in the top of your slice with toothpicks and then douse it with some Bailey's Irish Cream!! It will soak right into the holes. Ohhh Yummmmmayy!! (-:

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Hattrickstriker


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Reviewed: Mar. 17, 2007

This was very nice. I added some green food colouring to the batter as I made it for St. Patricks day. It was a hit.

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WENCH01

	Cooking Level: Expert Living In: Melbourne, Victoria, Australia
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Reviewed: Mar. 16, 2007

This cake was so easy to make. It turned out beautifully. I wasn't too sweet so I was able to serve it with Irish bananas (on this site) and vanilla ice cream. My husband asked me if I made the cake or bought it! Can't get better than that!

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jkdodie

	Cooking Level: Expert
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Reviewed: Mar. 8, 2007

This recipe is great if you want something that is moist and not too sweet. The perfect cake to serve after dinner with a scoop of ice cream and a cup of tea. Would also be good with a citrus glaze pour over top.

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FutureChefShay

	Cooking Level: Expert Home Town: Chippawa, Ontario, Canada Living In: Welland, Ontario, Canada
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Reviewed: Sep. 5, 2006

Not too bad right out of the oven, but definitely improved the next day. No changes necessary for me. Will keep this one on file!

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MollyBrook

	Cooking Level: Intermediate Home Town: Erie, Pennsylvania, USA
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Reviewed: Apr. 10, 2006

Loved it! Similar to a sponge or crumb cake. Delicious even using margarine instead of butter. Make sure

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