Dietary ingredient changes: I used part soy milk instead of cow. I soured 1/2 cup digestible milk with 1 Tbsp of vinegar as I can't get buttermilk in Italy. I added the soured milk and mixed with the flour somewhat. Then I added the cup of soy milk as I had read you can sour it, but some complained that it made for a (too) strong taste the next day. Mine did not suffer from this. I used half white-half whole wheat, but I liked the white flour version only better that I made before. I only used 2.5 cups raisins, and it was chock full. I'm going to try a raisin-date mix and maybe some nuts too. Everything is better with nuts. This was excellent.

Reviewed On: Apr. 17, 2009

Added pine nuts the first time, and it was very very good. But the next time, I eliminated the pesto as I felt 4 flavors were too much. I like the goat cheese, sun-dried tomato and pine nuts combo. Agreed about no need to measure these additions as written by another reviewer. Do what you like which is frustrating advice for a beginner. Follow the recipe and then decide which flavor you wish to push forward more or less or a balance. Trust yourself and you'll learn.

Reviewed On: Mar. 1, 2009

Used Coke Light instead of rum! I didn't have rum or rum extract or any other suitable alcohol, so my eyes lit upon the Coke. It sizzled up nicely and added a nice undertone. (I'm not a big fan of alcohol on desserts anyway.) I only had macademias, but they were a nice touch, and I must say I'm unconcerned if nuts are not original to the recipe or not. I love nuts, and sometimes change is good. I served over chocolate chip ice cream. Yum!

Reviewed On: Feb. 7, 2009