I love this cake because it's a wonderful mix of fruit flavours, peach, cherry and orange. Very pretty looking too.
I just made it. I replaced shortenning with applesauce to make the recipe fat free. And instead of orange juice added the juice from the peaches can. IT IS GREAT. Thanks. - 16 Jan 2008 (Review from Allrecipes USA and Canada)
I read through all of the reviews first, and let me just say that: I used regular all-purpose flour, omitted the cherries, used the canned peach juice instead of orange, skipped the zest altogether and replaced shortening with 1/3c applesauce. [I have never used applesauce as a replacement in baking, this was my first attempt, and the cake came out delicious.] Also, I do not have a round dish of any sort so I used what I believe is 8x8 or 8x10 glass Pyrex dish. This cake is not tough or chewy, but denser than, say, birthday cake, and it is sooo good paired with the peach juices, etc. I had canned peaches on hand and went looking for a recipe in which to use them. This is it! I am so happy because the ingredients called for are usually staples in most pantries. It was pretty simple to make, and can be a fancy treat for guests on a short notice! I did not find the recipe to be too sweet like others mentioned. I know that having cavities can heighten your discomfort when eating sugary foods, so I will just assume that some people will find this too sweet and others will not. This recipe is outstanding.. And I am bringing my leftovers to my co-workers this afternoon! - 18 Dec 2010 (Review from Allrecipes USA and Canada)
Cake was spectacular, everyone loved it. I noted that the reipe called for cake flour. Where I come from cake flour is self-raising, it has baking soda mixed with the flour. This could be why some folks are haing overflow problems. I used all purpose flour and the 1 1/2 teaspoons of baking powder and the recipe was pefect. - 16 Aug 2010 (Review from Allrecipes USA and Canada)