Thank you for sharing this info! I didn’t realize there would be such differences. Im in Canada and I do know that Canadian all-purpose flour typically has a higher protein content than US all-purpose flour.
Thanks for the review, glad you like it!

Hi Irene, I’m in Scotland my dad lives in Edmonton Alberta. When I was there visiting him I did some baking, I used the same ingredients as I always use, but my cake turned out quite dry, I couldn’t understand why until I did a little research. It turns out the atmosphere in Canada is much drier than it is in the UK and this can affect ingredients and cooking times, who knew !! It’s possible this is the cause of Andrew’s gummy cake. This is a great recipe by the way, cheers .

Yes, thank you let me know 😊

Thanks for that suggestion. I, too, think that a little lemon extract goes a long way. I may retry this recipe today with a combination of vanilla and lemon and will let you know.

Hi David I’m sure you could try the pure vanilla extract as a substitute, vanilla seems to go with any dessert. I have tried the pure lemon extract in other recipes but found it very strong and did’t like the taste, although you could try a couple drops of the lemon extract and let me know what you think. I’d love to know, thanks 🙂

Hi Andrew, thanks for trying my recipe. I use both cake and pastry flour and all-purpose flour depending on what I have on hand. I’ve always had great results with this recipe. I’m in Canada and our all-purpose flour is very versatile, great for cakes and breads. It’s also a good practise to check the dates on ingredients.

That’s so disapointing! I feel your frustration its happened to me on several occasions with different cake recipes. I’m going to guess its not the type of yogurt you used. Sometimes the size of the cake pan could be the reason. This recipe works best in a loaf pan. Sometimes the baking powder is all of a sudden not good anymore. Maybe there was too much moisture in the cherries which made the batter runny. Next time use one of those wooden chopsticks and stick it right in the middle, if any dough gets stuck to it bake the cake a little longer. I hope it works out for you next time.