Sturdy enough for cake decorating, and carving, without being too dense and heavy. I made one substitution and one omission, as I needed a smooth textured cake. Instead of chopping the cherries I blended them with a bit of a juice until I had 4 ounces of thick puree, and I omitted the walnuts. Great recipe, thank you :-)
I also blended the cherries with a little juice in my food processor to get them in little pieces. I left out the nuts too. I baked it in a bundt pan and it baked well in that. I topped it with a glaze made from powdered sugar and some of the leftover cherry juice from the jar. The flavor of the cake wasn't very strong to me. It was good, just not a strong flavor of cherry, which some people liked because they don't like very sweet cakes. Overall, I thought it was good. Thanks for posting the recipe!
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