Cottage Pudding (Cake for Strawberry Shortcake) Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Jul. 1, 2011
I followed the recipe as written, very simple and delicious! I will be trying this again.
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Reviewed: Jun. 23, 2011
Fantastic recipe! I made it exactly as directed. I sprayed a 9x9 baking dish, sprayed it with non-stick spray, put down parchment paper, sprayed again, and it came out of the pan beautifully after cooling 10 min. The only reason I didn't give it 5 stars was because I also had to keep it in the oven longer. In total, almost 50 min in the oven for a toothpick "inserted into center comes out clean". It's late, and I'm really tired, BUT..I put my strawberry sauce and homemade whipped cream on top of a slice of it while it was still warm and my tummy is ooooooooh so happy! YUM! I would like to experiment with this recipe. Like adding perhaps 1/2 tsp of vanilla next time, maybe sub half the shortening with butter. Just for fun, NOT because it needs it. OH, also, DO NOT skimp on the sugar. Thank you! ps..I'd love to know why it's called Cottage Pudding cake lol
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Grand Rapids, Michigan, USA

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Photo by pbrooks_2000
Reviewed: Jun. 19, 2011
This cake is, unfortunately, too good. I ate entirely more than my share! At first I thought the taste of baking powder was too strong, but later decided that was part of why I liked it so much. I did have to keep resetting the timer to get it done in the middle. So, my question is...should it be cake like in the center, or should I have pulled it out after 25 minutes, so it would be like pudding in the middle? Whatever...I like it a lot!
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Reviewed: Jun. 12, 2011
I made this for the first time, and it is very good. We did eat it as shortcake, but is good alone. I even put too much shortening in by mistake and it still turned out good. I would make it again.
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Reviewed: Jun. 3, 2011
made this exactly as stated in recipe and it came out perfect. Great texture and taste.
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Cooking Level: Intermediate

Living In: Independence, Oregon, USA

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Reviewed: Jun. 3, 2011
This is our favorite base for strawberries (or any other fruit). I prefer to use butter and this has to be extremely well creamed with sugar. You can also cut back on sugar by 1/4 cup. Do not overmix when adding flour and milk. These are just a few tips on this little gem of a cake being successful. Can also be used for an upside down cake - the possibilities are endless. Enjoy and thanks for submitting something straightforward and simple.
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Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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Displaying results 41-46 (of 46) reviews

 
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