Comments on: cherry limeade cake

By: Amanda Rettke

Amanda Rettke — Sat, 08 Apr 2023 23:05:42 +0000

In reply to Jane. Sorry about that. I haven't tested this recipe in 9 years so I believe you that there could be issues. I will test it next week and see if I can replicate your results.

By: Jane

Jane — Sat, 08 Apr 2023 21:42:14 +0000

This cake doesn’t rise – came out flat like brownies. While it tasted good, it was too flat to frost. Or serve to company. The frosting, which I made anyway to use on a REAL cake I made, is way way too sweet and cloying. So I’ve thrown this recipe away. A case of be careful what you believe on the internet.

By: mary

mary — Sun, 26 Mar 2023 15:28:47 +0000

In reply to Stefanie.

I don’t see an answer to this so I’ll pass along what I do. One 2-layer caker = 1 9×13 sheet cake. You would need to bake it a little longer. Add a few minutes and then start testing with toothpicks. The frosting would probably cover top AND sides of sheet cake. I want to make this recipe – but really don’t like having to mess with a layer cake!

By: Becky

Becky — Fri, 16 Sep 2022 15:03:27 +0000

Is there an alternative to almond extract you would suggest? There is a severe nut allergy in my family so I can’t use almond in anything. Thanks for any suggestions you may have.

By: Stefanie

Stefanie — Thu, 30 Jul 2020 19:28:38 +0000

Hi! Could this cake be made in a 9×13 pan instead? If so, would the baking time remain the same? Thanks!

By: Jude

Jude — Sun, 01 Mar 2020 19:11:34 +0000

Do you use a liquid or dry measuring cup to measure the cherry juice?

By: Janie

Janie — Wed, 11 Sep 2019 01:22:02 +0000

Cakes looks delicious and can’t wait to try them

By: Sapphire NYC

Sapphire NYC — Mon, 25 Jul 2016 00:34:29 +0000

I made this and it is AWESOME!! I doubled the recipe so it made (3) 8″ rounds ( 2 for the cake for the event and one just for me ;P ) The only change I made was double the Baking Power so I got a Fluffy cake. The frosting is incredible ( I doubled that too EXACTLY) . I will DEFINALTY be making this again soon. Thank you so much for sharing!!!

By: Amanda

Amanda — Thu, 08 Oct 2015 13:04:20 +0000

In reply to Melina Martins Antonio. Hi Melina... I have not used maraschino cherry preserves in the recipe so cannot speak to its effectiveness. However, it seems like a great option for you to develop a recipe! I would start with your beaten preserves and then add in sugar, 1/2 cup at a time. Add in a fat, like butter or shortening or heavy whipping cream, and then any additional flavors like almond of vanilla extract. It might be fun!

By: Melina Martins Antonio

Melina Martins Antonio — Wed, 07 Oct 2015 11:34:35 +0000

Hi! Writting from Brazil here!!
I absolutely love your recepies and will try the cherry frosting with your perfect chocolate cake tonight!
One question, though… There is no way I will find maraschino cherry juice anywhere at a reasonable price where I live… Will it work with maraschino cherry preserves?? Maybe beaten to a pulp?
Thankyou in advance! =)