I found this cake to be just wonderful. I discovered too late that I had run out of almond extract so used vanilla to soak the cherries and also added a bit more to the cake itself. I doubled the recipe so it would adequately fill a 9" round pound cake pan (with hole in middle). I also decided on impulse to chop up a large dark chocolate bar I snagged at Big Lots for $1 because I love chocolate and cherry flavor combinations. It turned out great. Besides doubling the recipe and adding chopped chocolate, and omitting the pecans, I followed the recipe. I also took Laurama's advice (great idea, Laurama) and made the cherry sauce she mentioned in her review, adding in the drained- off water from the dried cherries in the cake to the frozen cherries and sugar and cornstarch. What a wonderful, beautiful looking treat. The chocolate and the cherry sauce makes it more of a mainstream dessert than a coffee cake, but I think that is a good thing. I am the baking heroine tonight at my house. I think this cake is really versatile and is just waiting for more versions for people to imagine. I think dates and candied orange peel would make a great combination, for example. Loved this cake!
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I found this cake to be just wonderful. I discovered too late that I had run out of almond...