Patty-DC

I LOVE this recipe and I have been making these for a couple years now and am just now getting around to putting my review up. I will admit, I am someone who reviews a recipe that I have modified so if you are unhappy with that, move on. I do not use the potato, nor the breadcrumbs - keeping it low carb. I substitute an extra egg and almond flour. They hold together well, and the taste is delicious! I come back again and again for a quick, inexpensive, and tasty dinner option. Thank you so much for this!

This was not my favorite. It went together very easily. The end result was just underwhelming. Not a lot of flavor, texture wise everything was the same which made it boring to eat, and that is unfortunate because this really does sound like a great soup (on paper). This one definitely needs some modifications because as is, it wouldn’t be my first recommendation.

This is a great (and EASY) recipe. I have made this bread twice now; once as the free corned round and once in a loaf pan. It is a light, airy bread that is delicious with a soup or stew as well as lightly toasted with butter and jam.

Made this Raspberry Filling for the Cream Cake recipe on this site. I will admit, I was lazy and did not strain out the pips. Additionally, I reduced the amount of sugar in this to a 1/4 cup since the cake and frosting were going to more than make up for the missing sugar. I used frozen raspberries so I also reduced the water to 1/3 cup. While changes were made, the spirit of the recipe was maintained. This is sublime. Not only did I use this in a cake, I have used it on PB&J sandwiches, and filled thumbprint cookies with the last bit of it. Thank you for this recipe Alisa Provost, I will make this many times over!

This was a beautiful white cake that has a great crumb, flavor, and ease of preparation. I did make one small alteration to the recipe - I reduced the amount of salt to 1/4 tsp. My experience is truly spending the time to beat the eggs in the beginning is the secret to this cake. I whipped them until they were light, pale yellow, and almost 4 times the volume before I added the vanilla and sugar. After that, I spent the time to make sure the sugar had been fully incorporated into the eggs before alternating with flour mixture/cream. I made this as a single layer, 9" round cake which I split and filled with the Raspberry Filling from this site and topped it with a vanilla glaze and fresh raspberries. The cake was sublime. The ladies in my bible study were very happy with the cake and it will become a solid go to for me in the future. Thank you for this recipe Carol!

This was a great cake. I liked that it did not include alcohol; I don't care for Kirschwasser. The chocolate cake is a great stand alone recipe. It was easy - love a good one bowl cake. The crumb was tender, cake moist without falling apart, and the flavor was sublime. The cherry filling was so easy and not a cloying sweet like canned pie filling. I did reduce the amount of sugar by 1/4 - 1/3 cup to keep some of the tart of the cherries. That tart really did provide some balance to this cake. The quantity of heavy whipping cream called for was way too much. I think 2 cups, prior to whipping, would have been ample. Otherwise, the powder sugar was a great addition. It was not too sweet and was the crowning touch to this cake. It was truly a great cake - the ladies I shared it with were full of compliments - appearance, taste, texture! I will definitely be making this again. Thank you Linda Greer for this tasty contribution!