A wonderfully moist cake, which is perfect for afternoon tea or dessert. The cake is layered with a mixture of cinnamon, chocolate, raisins and walnuts.
This is a nice moist cake that's not too sweet, which really brings out the flavor of the fillings. I used salted butter, (omitted the salt) fat-free yogurt, and semisweet chocolate chips since I had them in the house. I live at about 6000 ft. and didn't make any adjustments for that but it turned out great anyway. This is tasty the way it is, but could also carry a glaze nicely. This cake is best when still warm. Keep it tightly wrapped or in an air-tight container and eat it within a couple of days as it has a tendency to get firm and dry. - 07 May 2005 (Review from Allrecipes US | Canada)
Has good flavor and texture. I used crasins that I soaked in orange juice, and I can't say I got them dry. I did use 1/2 light and 1/2 dark brown sugar in the cake, I won't do that again, it made the cake look burnt on the outside. I sprinkled it powdered sugar. Great way to get rid of yogurt and cream cheese... I was at the verge of throwing out. - 13 Jul 2006 (Review from Allrecipes US | Canada)
I have to give this a 4 b/c I thought it was pretty good and my boyfriend absolutely loved it, so I compromised! I used choc. chips and light brown sugar and it turned out great! Very easy and looks pretty! - 20 Dec 2002 (Review from Allrecipes US | Canada)