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Turned out perfectly. If it's too dense for some people it could be because there are too many yolks in 1 cup. I used 5 yolks only, as that's what I had left over from making a pavlova (Australian meringue cake with whipped cream and fruit decoration - I used mango and raspberries). I added a teaspoon of almond essence and about half a cup of toasted flaked almonds, then I decorated the top surface, BEFORE baking, with more toasted flaked almonds and sugar, to make a crusty topping. Consequently, I didn't have to make a frosting of any kind and the cake looks awesome.

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6 users found this review helpful

Fruit Cocktail Cake II

Reviewed: May 15, 2003

This cake was very easy to make. There is, however, an error (probably a typo) in the time stated to bake it. There's no way in the world that it will be ready in 15-20 minutes. It took about 1 hour and 20 minutes in my oven and I think that's closer to what you would expect for a cake with all the moistness of this one (a lot of canned fruit!). Nevertheless, we really enjoyed it, hot from the oven.

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20 users found this review helpful

Passover Brownie Cake

Reviewed: May 8, 2002

This was a fantastic recipe and made a really big cake - we had 18 at our Seder and it easily went around. I topped it with a really rich chocolate ganache and broken walnuts and it was just sensational. This will be a family favourite into the future, for sure.

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23 users found this review helpful

Dump Cake III

Reviewed: May 8, 2002

This was a really interesting cake, especially with the addition of whipped cream on the side! It's a little heavy, but we thought that was a good thing. I gave it a crunchy topping by sprinkling demerara sugar on the top before baking, rather than making up the icing (didn't have any cream cheese at home!)

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1 user found this review helpful