This was excellent. My family enjoyed it very much. The only thing I did differently was to add the Zucchini at the same time as the pasta because I don't like soft zucchini. Great recipe! Thank you for sharing!

Reviewed On: Jul. 14, 2009

This is the closest I have ever gotten to the cake my German mother used to make. The only changes I made were adding two extra tablespoons of milk and a bit of orange zest to the light batter as suggested by another reviewer. I also did not bake the cake for the time stated. I ended up baking the cake for only 50 minutes. The cake turned out moist and tender. After the cake has baked for 45 minutes, start checking it every five minutes or so until a toothpick inserted in middle comes out clean. If using a bundt pan, be sure that it's greased and floured and let it cool completely before turning out. I sifted a little powder sugar over the cake after it had cooled. I might try a light glaze next time, but honestly it stands well by itself.

Reviewed On: Jan. 1, 2009

I chose this recipe specifically because it did not contain pineapple. It was wonderful just as written. (stepping on my soapbox)I think that a recipe should be reviewed for it's own merits with minimal changes. Rating a recipe that you have made many changes to messes up the rating system. You are not rating the listed recipe...you are rating your own! Go ahead and submit it!(stepping down now..thanks lol) That said, I forgot to pick up pecans, but added some finely chopped hazelnuts I had on hand. : )

Reviewed On: Mar. 18, 2008