This is a VERY sweet cake. Toothachingly sweet. Would cut back on both sugars next time around though am not sure how much the texture would be affected. Used 1 1/2 cups flour since I read the recipe wrong and 1/4cup of that was bread flour because I ran out of cake flour -- how much that changed the texture from the original recipe, I don't know. But it was a very moist, cottony soft yet dense cake, very good. Baked it in an 8in round pyrex deep dish, it was a lot of batter, though it shrank to a regular 8" layer when cooled a bit. Also added vanilla extract, unsweetened coconut flakes, and omitted cherries.
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This is a VERY sweet cake. Toothachingly sweet. Would cut back on both sugars next time...