I had several friends over and we all agreed that the measurements of the rum and vodka should be switched, because it was just a tad too coconutty. (3/4 oz rum and 1 oz vodka.) Other than that, a great recipe and a really fun evening tweaking it to our taste. Thanks POLKA!

Reviewed On: Nov. 10, 2009

Well, let me start off by saying that this is really not a coffee cake. It is a very dense, very moist bread. While still warm, the flavor seemed to need more spices. It seemed to need less pears and less coconut. I was not impressed. However, after covering it and storing it in the fridge overnight, the cake was much better the next day. It is still very dense like a fruitcake, but the flavors are much more pronounced and I found it delicious. It still needs less coconut, about half of what is called for.

Reviewed On: Sep. 19, 2009

This recipe has served me well for years. Whenever we have overnight company, everyone insists these are the best pancakes they've ever eaten. For those afraid of sour milk, it is simply a substitute for buttermilk. I use soured milk in every recipe that I have that calls for buttermilk and it works like a charm. It does NOT make things taste sour! Another note: the pancakes will start to "foam up" after you stir them. Resist the urge to stir them again. All those bubbles is what makes them so fluffy. The batter will be very thick and difficult to pour at this point. Also, as others have said, this does not serve 8. In my house, it serves 4 of us. Enjoy.

Reviewed On: Sep. 19, 2009