I made the cake with no changes, and it was extremely moist, crumb was very good. I'm only giving it 4 stars b/c the taste was slightly flat (next time I will add and additional 1/4 tsp of salt) and somewhat bland for my liking. I think you should let your personal preference guide you on the amount of "spice" you like in this type of cake. Next time I will add nutmeg and cloves too. This recipe is worth trying!

Very tasty! I have an abundance of zuchinni in my garden this year, and was looking for a way to use it. This is definitely a keeper. I substituted red bell peppers from the garden for the onion, and also added some sweet basil. Everyone thought it was good.

This recipe turned out great, however, I did make some changes. I DOUBLED the original recipe and made these additional changes: 1 16.3oz container of creamy peanut butter - only b/c I didn't have chunky 3 eggs 1/4 cup oil 2 cups buttermilk instead of regular milk Also, I blended all of the wet ingredients together seperately using a hand mixer(to avoid splattering, cream all of the wet ingradients except the buttermilk first, and then gradually mix in the buttermilk). In a seperate bowl I blended the dry ingredients with a fork, then mixed the two together, being careful not to overdo it. I ended up with 3 loaves in 2 two different size pans, and one of those was metal, so my cooking time varied from 45 min. to 1 hour, however 325 degrees was a better temperature - especially if you are using a metal pan. My loaves were not dry at all, and weren't dense - the texture was very good. I suspect a previous reviewer didn't use enough baking powder, b/c it calls for Tablespoon not teaspoon. The only drawback I had was that the loaves wanted to stick, so make sure the pans are well-greased and floured. Next time I will use chunky peanut butter, or add some chopped nuts, because I think that would only make it better. I hate to see a good recipe get bad reviews, so I hope this helps.

These are sooooooooo worth the 82 carbs. I've made this recipe dozens of times - without a bread machine - and it turns out great everytime. Even if you are a beginner at bread making, this recipe seems to be very forgiving. YUMMY!

After reading the other reviews, I dicided to add additional lime juice and some tequila - about 1/4 cup of each; the alcohol helps the marinade penetrate the meat. The chicken had plenty of "margarita" flavor. It should be noted that the high sugar content of the margarita mix will make it stick to the grill, so a light coating of oil or nonstick spray directly onto the meat before placing on the grill or turning is helpful.