Thank you for sharing this recipe! It is so good and so easy. I was tempted to add vanilla as suggested in some reviews, but decided to leave it out. I'm glad I did. These are butter cookies, not sugar cookies. The taste is perfect. Would be excellent with tea. I used my mom's homemade strawberry jam, which is my comfort food, and they turned out wonderful. I will take her some at Thanksgiving. I did use the suggestion to use a baggie for the jam - be careful not to cut the hole too big or the jam gets sloppy. I did not alter the recipe at all, I think the turned out exactly like they are supposed to. NOTE: these bake only until the bottom is light brown, if you wait for the top to brown you will over bake them.

Reviewed On: Nov. 10, 2009

EXCELLENT CAKE!! And SO EASY! I followed the recipe exactly except that I had to do my standard buttermilk substitute: put 1 T vinegar in bottom of measuring cup, fill cup rest of the way with milk, let sit for 5 minutes. Other reviewers have used regular milk, so I may try that too. I am not normally a fan of cake, and especially frosting, but decided to try this since it was different and didn't need to be frosted. WOW! The batter tastes like sugar cookies to me. Everyone loved this. My honey took some to work for breakfast and the kids all took it in their lunches. I think I will try different flavors with the sauce just for variation, definitely orange and maybe lemon. I did not double the sauce and I think doubling would make the cake too soggy. Very thankful that I found this recipe. Will be making it over and over for years to come. THANK YOU for posting!!

Reviewed On: Oct. 21, 2009

Excellent flavor. This is a 1 1/2 lb. recipe for those who are newer to bread making and may have a multi-size maker. This would be excellent on dough cycle and baked in the oven, but turns out very good in the bread maker when in a rush. Easy recipe to switch up herbs if you choose. This one will be made a lot!

Reviewed On: Oct. 21, 2009