This is a deliciously three layer cake with a rich filling that contains pecans and cherries, along with macaroon crumbs, almonds, lemon juice and orange zest.
mmmmm!!!! this cake is realllly good, at least the cake part is (no frosting/filling). i'm usually very skeptical about yellow cakes though because they tend to be a bit dense but this recipe turns out very well. the cake is very light, fluffy, and tender; not too sweet either! try it, it's so good! - 09 Jun 2005 (Review from Allrecipes USA and Canada)
This cake was very very good.it was soft,moist,and very very tasty!i had 6 yolks instead of the 7 yolks in the recipe and it came out GREAT!!I have already copied it down in my recipe book.oh,and the next time,i might add raisins,and nuts to it.i love cakes with raisins and nuts.also,i would reduce the sugar by 1/4 cup.i didn't make the icing-didn't have the ingredients.but it tasted sooo good without it,you can have it just like that!for a snack,or a mid-morning munchie....but definitely a keeper. - 06 Oct 2005 (Review from Allrecipes USA and Canada)
My grandmother used to make this cake for my dad and his brothers when they were growing up. On Dad's 75th birthday, I found this recipe and made it for him. The smile on his face went from ear-to-ear and he said that the cake was as good as he remembered. My mom complimented me immediately on making the 7-Minute Frosting. She knew what it was just from looking at the cake. When my grandmother made this cake using egg yolks, she would also make an angel food cake to use the egg whites. One day I'll try that. I now have to find a cake stand that will do justice to this beautiful cake. Thank you for posting this wonderful recipe. - 02 Sep 2011 (Review from Allrecipes USA and Canada)