this is the sixth time i have made this, i use 3 cups of coffee and cover it in bbq sauce of choice...i dont bother to brown it i use the cheapest cut of meat...all the fat goes away during cooking!! great recipe sarge...the boys in the band love it as well as anyone i have ever cooked it for!!

good base, lacks some flavor i added fresh cilantro, lime juice vs lemon, more cumin, a can of rotel and can of enchilada sauce..poached my chix in broth, served with tortilla chips, lime wedge cheese and sourcream...before i made the changes my DH said it wasnt worth the effort..after...well the pots gone!! fresh cilantro and the lime finalize this recipe! oops forgot i added rinsed canned black beans

ok i tweaked it..but this is a fantastic recipe..changes i made...used DH butter recipe cake mix-3eggs and 1stick butter, 1/4 cup oil...seperately mixed c/cheese sugar and 1 egg..used frozen blueberries. one layer of mix in pan and then dolloped creamcheese in added rest of batter..baked 50min drizzled with a powder sugar lemon glaze...results.... dense, moist..flavor is light with the blueberries and a slight cream cheese cake flavor ribbon thru it..at the end when you hit the glaze it pulls it all together for flavor...pretty in color and the band and hubby went wild over it!! this is a dense moist cake with a subtle blueberry flavor and kick from the lemon glaze at the end....OOMG!!

well its still winter here, had the urge to make fruitcake...this is a fantastic recipe! If you like dense, moist and dark!! which i do..I did a mod or two..but the basic recipe i have made before and was just wonderful...my mods..1 cup butter with 1/2 cup oil..1/4 c molasses added, added 2 tsp ginger and used pecans and used rum.....this provided a very fruity, dense, nutty,and moist cake...it did take one bundt pan and two mini's and yes it takes about 3 hrs to bake..worth every moment...will be making a rum cream sauce to go over it. remember this is a dense dense cake!!

followed exactly, bland flavor! I much prefer EBNB recipe on this site...dense and moist and so banana!! this recipe lacks flavor!

I think i expected more from a highly rated bisque..followed the recipe to the penney on first batch...tasted "moldy" from the white wine and frankly could have gotten the same effect from instant country gravy with crab and shrimp thrown it..2nd batch, no shrimp no white wine just tasteless....there was a recipe i used off this site with cream cheese and papricka that was so much more flavorful than this...sorry I can't rate this any higher its not justified.

update to initial post! I did make additions to this recipe..cause i loved it initially. I added 1 1/2 c chopped prunes, 1 stick butter (1/2 c)1/4 cup oil and cut back on my fresh ground clove..I also added 2 tbls cocoa for color...not so much for flavor...the color came out dark, texture dense, very flavorful...cross between a spice bread and prune bread...although the hubby couldnt tell the flavor was in there...he hates prunes...but he ate a mini loaf of it!!! this pretty much overflowed the loaf pan so you could actually get 2 loaves from it..it does take the time to bake..so dont get overanxious by the dark appearance. I will try it next with pumpkin and additional spices (still looking for that dark dense pumpkin spice bread recipe) to see if i can get the bread i want...this basis is good for dabbling with your spice bread..it is a quick bread so prepare for density..I love it!!

can we say "10"!! this is the ultimate in banana bread! dense, moist i have used white and brown sugar with great results, check oven time as its so dense that undercooking is possible! i use this as a base for all my other quick breads, pumpkin,cranberry,prune! i have passed this recipe on to my daughter and we both threw away my old recipe that was used in the family for years and replaced it with this recipe!! bravo!! and yes its addictive@!!!

good flavor!needs some modifications though, the fondant needs to be rolled out thin between wax paper then wrapped around cherry-makes for a more uniform appearance (not golf ball sized) and the chocolate dip sauce came out spreading just enough to ruin the appearance, so i quickly switched to the micro melt choc found in your produce dept next to the fruit. also freezing does make it easer to work with. the "melt factor of fondant started on day 2 however it is so thick i doubt it will liquify by day seven..thinner fondant quicker liquify and hard to tell from the boxed version i had sitting next to them, of course doing comparison tasting!!

this is a very dense sweet cake! i reduced the sweetened milk only by 3 tbl and it still came out extremely moist and sweet, will make again but will use 1/2 sw cond milk and increase the coconut cream!! it will give more of a coconut flavor!!neighbors loved it!!