The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 25, 2009
I first made this cake for my boyfriend when he told me this is his favorite cake and it came out perfectly. Since then family and friends request it whenever its my turn to bring dessert. Very rich and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 25, 2009
This cake is so good that I made two one after the other. It is delicious even after a few days. I used Splenda for the cake but used the sugar called for by the recipe for the butter sauce. Thanks a lot for sharing such a great recipe !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 20, 2009
I love this cake. I think for the cake size..just a pan used for angel food cake..there was too much of the butter mixture, but it is very good. I made some yummy cream chease frosting and let it sit overnight. It's not soggy anymore from the butter but I still think..personally..theres too much butter mix. I'm going to try it in a 9x13 pan and use it for my son's 4th birthday. It's fantastic! It's very delicious without the butter mix if you want to skip that step. All in all it's absolutely delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 17, 2009
Beautiful, tender and moist!!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Juneau, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 17, 2009
This is a really good, dense cake. I went by the recipe exactly, but after tasting it I decided it definitely needed more glaze, so I made another batch and put it all over the top, then it was perfect!
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Photo by Texas Flamingo

Cooking Level: Intermediate

Home Town: Garland, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 15, 2009
this is way too much batter for this size pain! was I reading the recipe correctly? It was all over the oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 13, 2009
Oh my gosh, this is even better than I had hoped for. I brought this to work today and everyone loved it. I feared it would be too sweet, but it was just perfect. Thanks so much dfor sharing...this one's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 12, 2009
We LOVE this cake! It's texture is like angel food cake, but then the taste is like pound cake. We found it to be sweet enough without the glaze, but I think we will put it on next time for extra richness.
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Photo by jcheerMIVA

Cooking Level: Beginning

Home Town: Springfield, Virginia, USA
Living In: Flushing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 6, 2009
I baked this recipe in a 9X13 pan and cut it up for a trifle. Talk about delicious! Very moist and flavorful. The possibilities are endless with this recipe!
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Photo by Buffy Whitney

Cooking Level: Professional

Home Town: Ottawa, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Feb. 2, 2009
Good recipe, the result is similar to pound cake. It is very dense, buttery, and mellow flavor. I made Ruby-Red Strawberry Sauce (from this site) to eat my cake with.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 29, 2009
Very good cake! Hubby gave it a 9.5 out of 10, and he is a tough rater. I did mess up one thing though... recipe says to grease and flour the bundt pan..well I have just gotten a new "nonstick" pan that said "do not use non-stick sprays on this"...so I didnt even think that I should still use actual grease, So..... it came out... bit tore up, not too bad, but still tasted GREAT!
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Photo by andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Westland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 27, 2009
O.k here is the skinny on this wonderful cake. One of the best glazed cake ever. I made it a butter rum cake by adding 3 teaspoons of rum plus the vanilla to the cake. I added 1 tablespoon of rum to the glaze after I removed it from the stove. I also made a final glaze to go on top of the cake. I made the same glaze on the recipe but I mixed in 3 to 5 tablespoons of powder sugar and rum to taste to the glaze after I removed it from the stove.
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Photo by The Real Cake Baker

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 27, 2009
This is a great cake! Easy to adjust recipe by changing the extracts, or adding chocolate chips or other goodies to batter and changing up the frosting.
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Photo by pdun776

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 24, 2009
EXCELLENT!!! I would give this 10 stars if I could!!! I didn't change a thing!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 21, 2009
Not overly impressive. The cake was good and moist, but the butter sauce was very grainy because of the sugar.I think next time I will reduce the amount of sugar in the sauce, and try using powdered sugar instead, that will make it smoother. also, it is not a stand alone cake, it truly needs some glaze drizzled on top, or perhaps a dusting of powdered sugar??
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 8, 2009
This cake is a cross between a pound cake and a butter cake. Plan to make this cake a day in advance because it tastes better and more moist the 2nd day and the 3rd day. I really love it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 7, 2009
I made it twice and both times it stuck so bad, it came out in pieces! And yes I used pam buttery spray. Its good but I will never make it again!!
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Photo by JURADO

Cooking Level: Intermediate

Home Town: Wilmington, California, USA
Living In: Bellflower, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 31, 2008
Divine is the only word that I have for this cake I make this recipe holiday!!! The only this I noticed is that you have to frost the cake in the pan before you take it out. I tried it the way the directions said and then I tried by taking the cake out of the pan and then frosting it and the glaze stuck.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 29, 2008
This cake is fantastic!! OMG!! For those that think that they should double the sauce...don't! It's quite a bit of as is. The only thing that I did different was the mixing method. I creamed the butter and sugar and added the flour alternatively with the buttermilk. And I poured most of the sauce on top of the cake as directed but I reserved some and poured it on to the inverted cake after it came out of the pan. I used the ingredients as written and it was so good! I try hard not to eat all the baked goods that I prepare but I couldn't help picking at this! A definite keeper for me!!!!
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Photo by Verena

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 29, 2008
I made this for Thanksgiving and it was so good!! I was in ahurry and looking for an easy recipe because I was cooking for 25 people. Thsi cake was moist and it wasn't heavy like a lot of homemade cakes are. Will definitely add this to my permanent recipe collection.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Cedar Hill, Texas, USA

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