We thought this was just okay. It looked great and the chicken was juicy and tender, but it lacked flavour, even though I dredged the chicken in seasoned flour before browning, and added Dijon mustard and fresh parsley to the herbed cheese. It definitely needed the lemon sauce I served on the side for a flavour boost.

Reviewed On: Feb. 18, 2009

Excellent! Moist and dense, with a light tender crumb. The cinnamon flavour is very subtle. I used 2 3/4 cups of cake and pastry flour instead of all-purpose, increased the poppy seeds to 1/2 cup, and added 2 tablespoons of vanilla sugar to the buttermilk/poppy seed mixture. The cake tested done at 45 minutes. Should start checking at 40 minutes. Used a 12 cup bundt pan, and the cake, after cooling, was fairly deep. I added a vanilla glaze after the cake had cooled. A definite thumb's up from everyone who tried it.

Reviewed On: Aug. 19, 2005

Excellent! The only change I made was to add 2 Tbsp. corn syrup to the ganache after I removed it from the heat. The frosting was creamy, smooth, and shiny...just what I was looking for. When it's chilled it tastes like the filling in a truffle.

Reviewed On: Nov. 16, 2004