Comments on: West Haven Cake

By: Cynthia Suzanne

Cynthia Suzanne — Sun, 08 Jan 2023 20:15:49 +0000

This cake appeared regularly on our kitchen counter growing up in the 60s. The recipe was much the same as this, without the brown sugar – just the walnuts and chocolate chips – and with confectioner’s or powdered sugar sprinkled on top once the bake had cooled. It is addictive and I’m so glad I was able to find your recipe, because I am craving a bite of my mom’s cake!!! It stays nice and moist because of the dates, and I think it tastes even better the next day.

By: Cynthia Suzanne

Cynthia Suzanne — Sun, 08 Jan 2023 20:11:36 +0000

In reply to Linda. That would be 240g

By: Pam

Pam — Mon, 05 Sep 2022 14:26:57 +0000

In reply to Richard Bardoulas. Richard, I would love to try your mothers recipe. If you don't mind sharing it. 😊

By: Linda

Linda — Thu, 16 Dec 2021 16:43:57 +0000

Would love to make this cake but am still struggling with the ‘cups’ of butter. You said you would be posting with English amounts too, but I haven’t seen any that are like that!

By: Julie Clark

Julie Clark — Thu, 30 Sep 2021 11:35:27 +0000

In reply to Richard Bardoulas. Sounds like your mom made a good cake. :)

By: Richard Bardoulas

Richard Bardoulas — Thu, 30 Sep 2021 11:33:15 +0000

This is nothing like my mother’s west haven cake. After finding her recipe, I found you all doubled the butter and reduced the eggs. I also think she mixed the chips into the batter. And there was no brown sugar on top. Try it my way and you will find it makes a much better cake.