Tutti-Fruitti Cake (Aka Vera's Mennonite Cake)

From: Dawn's Karma

On Jun 28, 2007

I made this cake for my DH Bday. Huge hit. I used brown sugar and whole wheat flour. Will definitely make again. I used Ginger Icing #47405 for the icing. Wonderful combination.

From: Tia Mouse

On Feb 13, 2007

I made this cake for my son's 26th birhtday. He doesn't like chocolate, so it's never easy! He LOVED it. So did my husband. They would've given it 5 stars, but for me it's important to note that it is a very dense cake. Nothing light and airy/fluffy about it. My family asked to have it again... and isn't that, ultimately, the final word? :-D

From: Phoenix 0880

On Feb 6, 2007

WONDERFUL! This cake was so moist and tasty! And you couldn't ask for an easier cake to make. I found I had to bake it a little longer but I think It may be because I put in an extra banana. I added a handful of coconut because I think the flavours blend well together THIS WILL FREEZE WELL!!!! I have baked this both as a Bundt cake, and froze individual slices in plastic wrap, and as muffins which I froze a large amount of in a tupperware container unwrapped. Both ways froze well but the cake tasted just like the day it was made.... I have also added chopped marachino cherries to this which is great. I LOVE THIS RECIPE!