Excellent! Mine had a bit of liquid on the bottom of the casserole dish after I baked it, but I stirred everything together after removing it from the oven and it didn't seem to take away from the flavor or texture. Definitely a keeper!

Reviewed On: Dec. 26, 2009

This is amazing! I wanted to use up my eggnog (carton dated today), so I made this. I only had 2 C. of eggnog, so I made up the difference with sour cream. I baked it in a bundt pan, because I live in a high altitude area and cakes/breads tend to fall on me. But it turned out perfectly. One technique I'd recommend: reserve 1/4 C flour and stir the dried fruit & nuts into it before adding them to the batter. It helps them distribute more evenly into the cake, rather than settling on the bottom of the pan.

Reviewed On: Jan. 16, 2009

The first time I made it I served it in bread bowls. The second time I poured over baked potatoes. Terrific either way!

Reviewed On: Aug. 1, 2007