I used currants instead of raisins, and tossed in some chopped pecans and dried cranberries for a little extra crunch and tang respectively. I also used cinnamon, cloves and pumpkin pie spice, and all butter. An absolutely perfect, delicious cookie!

Reviewed On: Jun. 17, 2009

It was pretty sweet, but nice and dense, too. It's not as much a breakfast muffin as a healthy dessert muffin, which is exactly what I needed! To get a more dessert-y feel to it, I added 1tsp of cinnamon and 1 tsp vanilla extract. I also sprinkled sugar on the tops before I baked, which gave me a nice crunchy crust. Yum!

Reviewed On: Jun. 9, 2009

I gave this cake as a gift to a friend who's sick. It went over amazingly! Here are the changes I made: I mixed a couple of teaspoons of cinnamon into the batter itself, and used pecans instead of walnuts. I also doubled the amount of cinnamon-sugar filling. When the cake was done, I made a caramel sauce on the stove and sprinkled the top with pecans. (Just melt down about a half bag of wrapped caramels with a couple of tablespoons of heavy cream.) It was absolutely delicious! Kept for days and delighted my friend.

Reviewed On: May 18, 2009