This was so simple and REALLY good!. I did make some additions as I was bringing this for a side dish to a potluck. I added cayanne pepper (about 1/8 t) and a few good shakes of red pepper flakes while it was simmering. I also toasted unsweetened coconut and sprinkled that on top after cooking, along with a handful of chopped cilantro. I got lots and lots of compliments on this dish.

Reviewed On: Dec. 6, 2009

Great recipe! I adapted my own butternut squash soup recipe to this one, which means I also have (small) diced red bell pepper which I add with the onions, etc the saute stage. The sherry & 1/2 and 1/2 make this especially delicious. Thanks for this one!

Reviewed On: Dec. 25, 2008

I loved this cake, as did my Christmas company! One thing I would change is the final product. Because I could only cut it into two layers--and because when you cover with whipped cream you are committed to keeping it cold and/or must eat it right away--I will leave it in one layer next time and add a generous dollop of whipped cream when plated. One other thing, I added about a tablespoon of sugar and about 3 tablespoons of rum to the cream while whipping. This added a little more dimension to the whipped cream. Thanks for this recipe! It's a keeper.

Reviewed On: Dec. 25, 2008