This cake was super moist and very tasty. I did not have any white sugar on hand so I used raw sugar with one tbsp brown sugar thrown in. I had to supplement what white flour I did have with some whole wheat flour... which I will also do again. I used toasted pecans instead of walnuts and sprinkled them througout the batter. All in all, I think the recipe as given will also be wonderful without the changes I had to make.
I doubled the recipe because this makes a small cake; it could also be made in a regular pan.
You will really enjoy the smooth, moist cake this recipe produces!
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