My husband made this for my birthday a few years ago. It is one of **the best** cakes I have ever eaten. Not low in sugar and a lot of (chemically altered) maraschino cherries are included, but – for once in a lifetime – it is SO good! :-)
This link it so Taste of Home’s web page. My copy is from one of the Reiman magazines and is in my recipe file. :-)
It made a thick, lovely batter…
…and a beautiful, golden cake.
The imperfections were not a problem because they covered by the lovely pink frosting – which my husband applied very carefully. :-)
Such a beautiful, yummy cake!
The cake was so rich we ended up cutting the slices quite thin and we got a lot of slices from one cake. We froze part of them and they did really well. I think I sliced it (perhaps after refrigeration), put a slip of waxed paper between each slice to help them stay separate and froze the slices in a plastic sealing container.