This is a thin cake, not a pie. The flavor is excellent, but it is incredibly tart, even for someone who enjoys a sharp cranberry sauce. The butter, sugar and walnuts do not cut the tartness much. I wish someone had mentioned reducing the fruit to 1 cup the first time it is made and then later increasing that amount to suit individual taste, it would have saved digging around the fruit for the cake.

Reviewed On: Dec. 2, 2004

This has a very low key sugar flavor. I sprinkled it with confectionary sugar to sweeten up the final product, but would probably add 1/4 cup or more of sugar if serving it as a dessert. Beware of overcooking this; I checked it after 40 minutes and it was barely beginning to brown on top. After another 10 minutes it was golden, but also overcooked, meaning the egg was shaggy and the noodles dried out. Next time I will look for the middle to be set, instead of golden. I was not going to add the sliced pineapple on top, but was glad I did, both for appearance and overall taste. I substituted in whole maraschino cherries for the candied cherries and they worked fine.

Reviewed On: Jul. 28, 2004

I used ground turkey, so it may have altered the final result. The two flavors most prominent were carrot and rosemary. Suggest leaving out the rosemary if you’re not a fan of it. I did top it with a ketchup, brown sugar coating and it contrasted poorly with the overall flavor. Excluding the ketchup it was a very, very moist meatloaf that was too moist and vegetable tasting for most family members. If I was going to remake this recipe I would start by halving the vegetable mixture and reducing the carrot a little bit.

Reviewed On: Jul. 22, 2004