Made my cake several days ago. Very good, and stays fresh a long time. I'm on my mom's computer, which has very different software than mine, and I already deleted the photos. Go to my blog to see them and read more.

This message has been edited. Last edited by: Marta,

I made the cake yesterday; my family and assorted other people in my kitchen this weekend has proclaimed it delicious. Unlike Cindy, I don't even have it written on the blog, and the pictures are still in the camera (sigh), but when the weekend company leaves tomorrow, I have big plans to do some catching up in blogland - by then the cake will be gone, no doubt.

I made mine early this morning. Here is the still-warm slice I enjoyed for brunch. The rest will be on my blog in a few minutes.

I made mine yesterday and served it as dessert with a dinner of zucchini-stuffed ravioli and lemon baked halibut. How appropriate was that?

Anyway, this cake is delicious in a dangerous I-may-eat-the-whole-thing-today sort of way.

-Krista

I made the cake on Thursday, and it is just about gone. Actually, I froze half of it for company this coming weekend (has anyone done that?), so we only ate half of it ourselves. It was delish!

Now I just have to download the photo and post it.

Mods, could we retitle this thread to conform to the others? SSB Week 7: etc. Thanks.

Nancy

I retitled the thread. Thanks!

I've got all the ingredients ready to go. I like the idea of freezing part of it. I might try that this week.

These all look great. I'm waiting til Wednesday to make mine - I'll be having my father over for dinner, and I am sure he will love this.

I'll post a photo then, too.

Here is my photo. This is a very yummy cake!

I see that my photo is larger than the others. I sized it to be 600 x 450. Is this too big?

Nancy

Nope. It is not too big. My blog has been updated. It is quite yummy. I enjoyed it with a glass of sherry.

This was a huge hit at our house this weekend, and there is hardly a slice left. I believe it was Rachel's breakfast before she left for Santa Cruz this morning. The glaze makes a good cake simply great.

and before there was cake there was zucchini:

Marcia that was very cute ..."before there was cake..." Your cake looks beautiful. I bet you had a wonderful weekend with the girls home. I'm really looking forward to the gtg next weekend and catching up with you. Could you bring a photo of you and Dave when you first met? I think that would be cute to see. Barb Cabot

Made ours on Sunday - and before I could remember to snap a picture, this is what was left.

We ate our last slice last night, and it was still moist and good.

I did freeze half of the cake for this coming weekend, so I will let you know how that turns out.

This recipe is definitely a keeper!

Nancy

KIM!

This cake was incredibly good, and so moist. I thought the icing added a great kick, and a little crunch too. My dad loved it!

I made mine before we left for Montisi. It posted (magically)on time.
This was my favorite by far!

I missed week 8...Excused absence since I was with 2 other slow bakers. Now it looks like I have to search for hazelnuts after all.

I agree with Sandi - this is MY favorite SSB recipe so far.

I made last week's Chocolate Polenta Tart and screwed that up. We ate it, but it certainly did not look like any of the pictures I saw. Enough said about that!

Nancy

I also have an excused absence since I was en route from Rome to Montisi, but I'm really glad I made this before we left for Italy. It is also my favorite so far. I skipped the nuts, and added raisins instead. The cake is moist and yummy, and I will definitely make this one again...and again.
Kim, I love your photo!

I'm finally home and catching up with the baking. I did this cake on Thursday and shared it with a group of friends who found it very yummy.

I made it today to have after our lunch tomorrow with Jan (jgk) That glaze has a nice kick!

OK, sweeties, I'm playing with the big kids.

I was invited to dinner tonight to the home of someone I don't know very well, and offered to bring dessert. Although I was planning to do some fancyish fruit salad, I decided to bite the bullet and do my first baking since moving out of my house about a year ago. (Well, since some months before that, truth be told.)

So I baked this cake because it looked easy. Among the things I had to go out and buy earlier today were a bundt pan (I had a crummy one that I threw out on moving because I hadn't used it since... who knows.) Then some confectioner's sugar. And then it turned out that I have neither ginger nor nutmeg (See what happens when you throw out your old spices? And I have a spice store down the street. ) But since I was going to use the tangerine olive oil from Pasolivo for half the amount of olive oil, I figured it would be tasty enough.

Now the cake is glazed and cooling. (Oh, and I had thrown out my wire racks as well; so I quickly took apart the folding wooden dishrack.)

Hope the cake cools fast; I need to leave in 45 minutes.

Marian - inquiring minds want to know -- how did the cake turn out. Using the tangerine flavored oil was a stroke of brilliance. I'll bet it was really good...

Judy