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Reviewed: May 1, 2008

Very good cake with a beautiful presentation. I like that the walnuts are ground, rather than just chopped.

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Auntie D in MN

	Cooking Level: Intermediate Living In: Woodbury, Minnesota, USA
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Reviewed: Apr. 3, 2008

This cake turned out great!! I used powdered sugar instead of white in the icing, I know it changes the texture, but I don't like tasting the grains in frosting. I did everything else as written. everyone loved it! It definately was a lot of work, but I did allow my 3 year old son to help which doubles the work, at least. Anyways, well worth the effort, especially when you have a husband who loves it as much as mine does.

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good2go


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Reviewed: Dec. 18, 2007

This cake is truly fantastic. I even make the raspberry jam from scratch because most store-bought jams are too sweet and not "fruity" enough for me. Women: this cake will yield marriage proposals!!

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amyappleseed


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Reviewed: Dec. 13, 2007

Awesome cake! We made it with almonds and fresh raspberries, and it was outstanding. I love using cream instead of butter.

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DYHOLMBERG


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Reviewed: Aug. 9, 2007

I made this for a party and it was a huge sucess. Used crushed almonds instead - very good. Also had trouble getting it out of the pan intact even though well greased. Luckily, frosting is forgiving :)

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emilyanne


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Reviewed: Aug. 11, 2006

This cake was amazingly delicious. The recipe for the icing alone makes it spectacular. It's best feature was that it was not overly sweet the way many cakes can be. Made it for a party and it was a HUGE hit.

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Turttle

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Atlanta, Georgia, USA
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Reviewed: Nov. 18, 2005

TREESALIA

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Teresa


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Reviewed: Jan. 24, 2005

I've made this cake multipe times and everbody loves it. I use pecans instead of walnuts because of a slight allergy, but other than that follow the recipe exactly. A little time consuming, but always worth the effort.

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AENEA


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Reviewed: Mar. 11, 2004

This got rave reviews from the staff at my daughter's school. It's delicious. I did have problems with the icing sticking to the sides. It tastes wonderful and looks almost too good to eat!

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221BBAKERSTREET

	Cooking Level: Expert Home Town: Frostburg, Maryland, USA Living In: Berryville, Virginia, USA
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Reviewed: Dec. 18, 2003

I have made this cake many times and have recieved rave reviews every time! I'ts easy to make, but it does take a little time to frost if the weather is hot. I have found that if it is summer and I am making this, I stick it in my deep freezer a few times during frosting it to make sure the frosting doesn't slip down the side. I also toast my walnuts for a bit for a richer taste. This is not only a great tasting cake, but presentation can't be beat!!

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LV2BAKE1


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Reviewed: Jan. 23, 2003

Absolutely delicious! At first I thought it was going to be a disaster because both cake layers fell apart as I was removing them from the pans. I had to kind of patch them up and skip the step of slicing them in half and putting icing between them. In spite of that, it turned out great, and every one wanted seconds! My mother is picky when it comes to cakes, but she raved about this one! Works great as a birthday cake because you can pipe a message on top in place of the lattice design. Next time I will probably use parchment paper to make the cake easier to remove from the pan.

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LORNA H


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Reviewed: Nov. 13, 2002

Excellent cake to impress others. Anybody could make this cake with outstanding results - however I needed at least another hour of time to have the cake turn out like the photo. The effort is definitely worth the results. Cake doesn't rise as high and the frosting isn't as impressive in hot, humid weather.

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TDAVIS2379


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