This cake was good, but not five star material IMHO. First of all, it should not be called cottage "pudding," as it is essentially a cross between a pound cake and an angel food cake. I topped it with raspberries, which was OK, but really was too many seeds. It sort of tasted like jam on top of pound cake when it was done. But, I don't think it's fair to judge a recipe based on substitutions, so I rated the cake part, not the cake as I made it. If I had, this would have been 3 stars, not four.

Reviewed On: Jun. 14, 2008

Outstanding! I used whipped butter, which made mixing easier, even though I don't think it's meant for baking. It gave the cheesecake a very light texture. Mine cracked, but it was b/c I stuck it in the freezer to cool -- it was just for family, so didn't need to be pretty, just taste good. It was excellent with blueberry topping, but I suggest keeping it on the side for those who are blueberry purists. This is a cheesecake lover's cheesecake!

Reviewed On: Jan. 20, 2008

This is a fantastic recipe! The only modifications I made to the actual cake were to add an extra 1/2 tsp. cinnamon (personal taste preference) and I made it in a Bundt pan rather than several loaf pans. I also added a rum glaze to the top (mix a 1 1/2 tbsp. rum, 1 c. confectioner's sugar, and 1 tbsp. water --or enough water until you reach desired consistency. Mix and drizzle over top of warm cake.). It was fantastic! It was kind of funny though, since the bread rose in the bundt pan, it made sort of a doughnut shape, then with the rum glaze on top, it definitely looked like a giant glazed doughnut! But I thought it was still very pretty. I uploaded a photo if you want to see what it would look like.

Reviewed On: Nov. 4, 2007