The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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Reviewed: Aug. 14, 2009
I followed the recipe as directed, except that I substituted 1 cup of applesauce for 1 cup of oil (we are on a diet;) ) and only added 2 1/2cups of sugar, as the applesauce had some sugary flavor. I went on a culinary shopping spree this morning and I bought an "Angel Food Pan" - I didn't know better - but it turned out fine, no problems. I will upload my photo and I will update the rating, as directed by my family who still have to try it :) I loved it - but I like anything I make...so, we'll wait for them! UPDATE: 5 starts from my entire family!:) Thank you for sharing!
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ali
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 1, 2009
Nearly as good as the Austrian Black Tea Cake on this site. I reduced the oil down to 1 cup, doubled the cinnamon and added some allspice. I didn't have any problems with it overflowing. It also tastes fantastic with some cream cheese frosting
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 27, 2009
I followed the recipe exactly and it was excellent! No problem with overflowing, etc.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 25, 2009
Very moist and delicious. Used walnuts instead of pecan and put a maple glaze on it. Definitely a keeper!
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Cooking Level: Expert

Home Town: Hinckley, Minnesota, USA
Living In: Angora, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 27, 2009
Good cake...I used applesauce for half the oil and only used 2 cups of splenda. I didn't use the cherries and this cake was excellent with just a small dollop of whipped cream. I love cakes that don't need frosting! Will make this again for sure.
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Photo by Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 3, 2009
I love this cake! I add 1/2 tsp. of ground cloves and don't use the cherries. It is gone in 2 days in my house.
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Cooking Level: Intermediate

Home Town: Hesperia, California, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 30, 2008
This is THE cake of the year for me-I have made over 15 of these this year. Everyone loves it and I love baking it!! I baked these in loaf pans and gave them out door to door on Christmas eve-I am making my final one of the year tonight for our party. I havn't had one bit of trouble from this cake as other's have with overflowing, but I did read the reviews and maybe headed that problem off. I don't even have to use the recipe anymore, I just know it by heart now. I hope others will try this recipe again-I use 1 cup of oil and two cups of sugar and I haven't tried the raisans but I think I will do that next--ONE OTHER TIP-THIS IS JUST PERSONAL PREFERENCE-THE BEST WAY TO EAT THIS IS TO CUT A PEICE AND HEAT IT UP IN THE MICROWAVE! my kids also spread their pieces with softened cream cheese!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 26, 2008
This cake was yummy. I made a few variations: I reduced the oil to 2/3 cup and added an additional 2/3 cup of mashed bananas. I reduced the sugar to 2 cups, substituted 1 cup of chocolate chips for the pecans, added 1 Tblsp. of cocoa and ommitted the cherries. It turned out great. Also, I made a small loaf pan and advise people to pull it out sooner or it will burn on the bottom. Will definitely make again and will try with cherries next time.
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Cooking Level: Expert

Home Town: Calgary, Alberta, Canada
Living In: Granby, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 22, 2008
This is very delicious. It will probably replace my standard banana bread recipe. It made a bundt pan and also a mini loaf pan.
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TWS
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Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 3, 2008
This is getting 2 stars because the part I was able to salvage tasted good. The amount of oil is definitely off. I cut it back to 1 cup and wondered if I was going to have a mess on my hands. The answer to that was YES. It overflowed from the pans, never cooked in the middle and got crunchy on the top. (Although that crunchy part was pretty good.) If I had followed my instincts, I would have added more flour and a touch more baking soda OR used much less oil. I can't believe that the submitter of this recipe is using it as written and not having the same trouble.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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Reviewed: May 7, 2008
The whole family loves this recipe. I do cut back on the oil to 2/3 c. and on the sugar to 1 3/4 c. I use a 10 inch bundt pan with no overflow problems. I also bake it for 70 minutes (with about 60 minutes of that on the Convection Bake setting). I've made it with and without the optional cherries, but prefer the flavor without the cherries. It's easy, looks great, and tastes delicious!
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Photo by COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 21, 2008
This was a HIT with my church! Have had many ask me to make it time and time again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 22, 2007
It is true! This will not last! I made this cake and my husband ate it all.
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 3, 2007
this is a great cake! I made 6 mini bundt cakes and one large bundt cake all from this recipe!! My bundt cake would have overflowed without the mini ones!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 22, 2007
I reduced the oil to 3/4 cup and added 1/2 cup of applesauce. The cake turned out great. It was a moist and a very filling cake. It does however rise quickly in the oven, but thankfully it didnt overflow for me, as it did for other reviewers, maybe because I didnt add the full amount of oil.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 30, 2007
This is a winner!!! I make a lot of cakes, and am famous for my carrot cake, and other special recipes, but this is at the top of the list.
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Cooking Level: Expert

Home Town: Beirut, Beirut, Lebanon

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 12, 2007
Have no idea how this tastes, I've got to clean out the oven and shut off the smoke alarm first. I even used 6 cupcakes plus the 9" bundt & everything has overflowed.
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Deb

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 16, 2007
Good cake overall. I used only 1/2 cup of oil and turned out perfect. Not the best cake i've had but still good esp. with the cherries. Also i dont get why eggs are listed as part of the ingredients but not used in the directions. ???? was a little confusing to me whether to use the eggs or not but i did and it turned out well.
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Photo by ehjudah
Home Town: Marshall, Minnesota, USA
Living In: Bloomington, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 17, 2007
We really liked this. I substituted 1 cup applesauce for the olive oil. Next time, I will put in more cherries. I will also line the bottom of the bundt pan with cherries so that the presentation will be nicer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 23, 2006
WOW!! Everyone loves this cake. And, truly "It Won't Last" around this household. Thanks for sharing!
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Bulverde, Texas, USA

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