Definitely a keeper! I've made this twice. I followed the other reviewers and made it with double liqueur everywhere it's called for. The second time I made it I made it into a trifle and it was FABULOUS! Cut the cake into small pieces, then layered the topping and filling. So so good. My very picky pastor asked me to make it again. YAY!

Reviewed On: Dec. 29, 2008

I've made this recipe twice and both times I thought to myself "this needs less flour". I like my crust to have a little more crunch. Also I suggest two green apples and one red apple to cut the tartness a bit.

Reviewed On: Dec. 16, 2008

I actually applied the rub to chicken, not lamb and cooked it accordingly, but I must say, that wine/honey sauce with this blend of spices is AMAZING! I just wish I'd been introduced to it sooner.

Reviewed On: Dec. 16, 2007