The only reason I gave this 2 stars was because of the ease of preparation. The recipe calls for 45 minutes of cooking time. This I found was way off of the mark. We like our pork on the pink side, but at 45 minutes, the pork was still raw. Before I think to try this again, (and I would only do so because of the ease of it), I will have to go over it again, and figure out what changes I will make. Instead of a burgundy, I might go with a Shiraz or a Pinot Noir. We found the Burgundy to be on the strong side, and the flavour over powered the pork way too much.

Reviewed On: Sep. 28, 2009

When I made this cake, I made a lemon glaze to go with it. My husband who is not a person to eat sweets, actually ate a whole slice himself. Usually when I bake cakes etc, he takes them into work with him to share with his fellow co-workers. This time I was told to make sure that I left enough for him to have a slice or two for later. Believe me, that is the highest compliment that anyone has ever gotten regarding baked goods of any kind. I really do appreciate you sharing this recipe with us. I will be baking it more often. The lemon glaze is as follows: The juice of 2 lemons. The zest of 1 lemon finely grated. 1 1/2 cups icing sugar. Combine all of the ingredients together and incorporate well. When the cake comes out of the oven, poke holes in the cake and with a pastry brush, brush a layer of the glaze over the cake. After 5 minutes brush another layer of the glaze over the cake. Let stand for about 15 minutes. Invert cake onto a serving platter or cake plate. Again, poke holes into the cake and spoon the glaze over the cake. Do this until all of the glaze is used up. Let the cake cool completely. Slice and serve. You won't be disappointed.

Reviewed On: Mar. 20, 2005

THANK YOU, THANK YOU, THANK YOU!!! I have NEVER been able to make a pie crust until I tried this one. I followed the recipe exactly, and it turned out just perfect. I am KEEPING this recipe FOR SURE!!!! THANKS AGAIN!!!!!

Reviewed On: Jul. 26, 2004