This is a good alternative to any coffee shop's pumpkin spiced latte and the instant mixes - quick to make and very yummy. I reduced the amount of milk and instead of using hot milk and then whipped cream, I added warm milk I had preparred in my milk frother, which turned out very well. I will definetly make it again and will stop buying the instant mixes you get at the stores. After using less milk, this is a keeper.

Reviewed On: Dec. 7, 2007

This is a wonderfully fruity, moist cake with just the right sweetness. I made this cake in a springform pan - greased and floured - backed the cake for one hour and it turned out to be simply delicious. One pack of frozen raspberries (3 cups) was used. The cake tastes well warm and cold. I posted a picture of the cake as well.

Reviewed On: Dec. 3, 2007