Eggless, Milkless, Butterless Cake II Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Jodi
Reviewed: Nov. 6, 2010
This cake was surprisingly good, I'm glad I made it! I followed the directions, and chose not to add the almonds, although I did add the almond extract.
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Photo by Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA
Reviewed: Nov. 17, 2007
I have been using this receipe for years and for the holidays I add fruitcake mix and plenty of nuts. I beats boughten fruitcake
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Reviewed: Oct. 20, 2004
The flavor is good, but the cake was too dry for me.
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Reviewed: Mar. 18, 2004
This cake was delicious. I am glad to see a recipe for those with allergies that actually tastes GOOD! This was the first cake I ever made and It turned out looking great, tasted great, and smelled great too. The batter was yummy. I baked this cake for 55 minutes and it was slightly dry. Next time I will try 50 minutes and it should be perfect! This recipe was great but I would not really call it a cake. To me it was more like a dessert bread. It was baked in a loaf pan and it seemed like a sweet bread instead of a cake. Maybe next time I could double the ingredients and put it in a round cake pan to seem more like an actual cake.
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Reviewed: Jun. 1, 2001
It was my mom's birthday, who is medicated for high cholesterol, and my sister, who has recently determined she is lactose intolerant, was joining us for dinner. Hmmm...cholesterol-free, low-fat, dairy-free cake...sounds...icky. However, I made this cake. It took an incredibly short amount of time to prepare, and I had most of the ingredients in my kitchen (and others are inexpensive and easy to find). I put it on a wicker "plate" and decorated it with flowers and it looked like a little country birthday cake. IT WAS A HIT! Everyone in my family had multiple servings and wanted the recipe.
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Reviewed: Jul. 1, 2000
My whole family loved this cake.
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