Fantastic, easy, customizable: I doubled the recipes, added ~2/3 cup ground flax seeds, swapped whole wheat for white flour, cut the brown sugar down to 2/3 c. - total - and added chopped pecans, apricots, and choc chips along with the raisins. Pressed it all into a single parchment-lined 9x13 and baked about 30 minutes. Perfect. Thanks for this great recipe!

Reviewed On: Sep. 30, 2010

It's unusual to find a new cake recipe so good. I've had this saved to my recipe box for, no joke, 10 years. Finally tried it out this weekend for my MIL's birthday. A real show-stopper. Very special. Not at all hard to make, although the zesting/juicing of all of those lemons/oranges took a lot of time. Only modification: I thought it was strange that the cake recipe had no oil/fat in it. I thought of how oil makes chiffon cakes so nice and tender, and added 1/3 cup canola oil to the batter. Taste and texture of cake was superb. I will make this again for a special occasion. Thank you for sharing!

Reviewed On: Feb. 10, 2010

Fantastic. Hold together well on the grill, taste better than anything you've gotten in a restaurant. Easy to modify the recipe to make them your own. (I like using shallots, fresh mint, and fresh basil in place of onions and rosemary.) *** Update *** I've been making this recipe for 5 years now. An absolute standby in my house for making ahead/freezing, as well as for casual entertaining. I always make it exactly as written now. An all-time-favorite recipe of this very busy home cook!

Reviewed On: Sep. 12, 2007