Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
I've been making this cake for years and it's great! I especially like making it for breakfast.
I thought the cake was a little dry (even though I plumped up the raisins prior to adding to the batter / added icing) and a little bland.
Just made it today.its very good. cant stop eating it. I mixed raisens with the batter and put crushed almonds instead of walnuts only on top of the cake. very tasty.