Reviewed: Sep. 19, 2010

The first time I made this cake it turned out perfect. I took it to church for Birthday Celebration and it was a hit with everyine. I followed the recipe, didn't change a thing. No over flowing as some have said. I did think it was a little on the sweet side but not too bad, may reduce the sugar in future. The second time I made it something went a little wrong. It started to darken soon after it went in the oven and I had to take it out before the recommended time. About 1 hour is all that is needed. I will probably reduce the temperature next time also, 325 might be better than 350. Maybe it was just my oven. I will surely make this again! It is a wonderful stand alone cake, no frosting needed. I did not add the cherries and I think I might add a little extra pineapple next time. Great moist cake with an addictive flavor.

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Reviewer:

pandi247

Cooking Level: Expert

Reviewed: Jun. 29, 2010

Cake was not only delicious, it was easy to make. Everyone loved it!!! It honestly was the best cake I've made.

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Reviewer:

Cori Gonzalez

Reviewed: Jan. 27, 2010

This cake is soooo wonderful. I was expecting it to be "just ok" My non-cake loving husband liked it , too. I just used 1 cup of oil and 2 cups of sugar. I think next time I might add more pineapple...just for experimental purposes. I did not add nuts cauz I didn't have em. I also didn't add cherries. ha ha I guess I really changed it, but the base recipe is wonderful. Thank you so much.

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Reviewer:

kkbstock

Cooking Level: Intermediate

Reviewed: Jan. 2, 2010

Very good even making it a little healthier! I used 1 cup of applesauce and 1/3 cup of oil. I used 2 cups Splenda and 1 cup sugar. I used about 1/2 cup pecans and 1/2 cup slivered almonds (what I had on hand). I did add a jar of drained maraschino cherries. My bananas were very ripe ones that I had frozen so it made for a very, very moist cake. Pleasantly surprised by this great homemade cake!

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Reviewer:

Cindy in Pensacola

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Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Jan. 1, 2010

Excellent everytime! I use 1 cup unsweetened applesauce and only 1/3 cup oil, and I substitute sweetened dried cranberries for the cherries.

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Reviewer:

Well Aged

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Dec. 15, 2009

The very name of this cake convinced me to attempt to make it. I did -- and the entire family and now many of my friends love it!!! I made the cake in a bundt pan and it too came out dark, though I used bleached AP flour. I deviated from the recipe somewhat - adding a bit more banana, cherries and pecans. This cake is now one of those cakes that everyone is asking for at my home. Thanks for the recipe.

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Reviewer:

Brotha Percy

Cooking Level: Intermediate

Home Town: Bridgeton, New Jersey, USA

Living In: Old Bridge, New Jersey, USA

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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Reviewer:

ali

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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