Great recipe! I've begun making this cake several times a year when beets start piling up. It is excellent with walnuts/pecans and cream cheese frosting, though next time I will try a brown sugar pecan glaze as one reviewer suggested. Living at higher altitude (5000 ft) I found these adjustments to work well: reduce b. soda and b. powder by 25%; raise oven temp to 365. Baking time will be less so keep an eye on it after 30 min.

Reviewed On: Jul. 15, 2009

Anybody tried making these at high altitude? I couldn't get any of my usual high altitude adjustments to work and ended up with cookies that had a nice flavor but were very flat and greasy looking.

Reviewed On: Jun. 26, 2009

I just made this as a pizza sauce over a whole wheat crust with mozzarella, proscuitto, roasted eggplant, and tomato. It was fantastic! Definitely use half the lemon juice (maybe quarter depending on your taste). Use a good white wine--one you would actually want to drink. And don't add the cream until the wine is almost entirely evaporated. Thanks for this recipe!

Reviewed On: Aug. 25, 2007