May 1, 2009 - I gave this recipe 4 stars because of it's presentation. I made this recipe last week for a breakfast function and got rave reviews for it and not one piece was left after the function. A few of my colleagues have already asked me to make it again. I made these early in the morning and discovered that I did not have any walnuts, so I used pecans and raisins. However, I thought that it was too soft and it did not rise good enough. Next time, I would use some baking powder with the baking soda. Even though I sifted the dry ingredients, I still tasted the sharpness of the baking powder in some places. I tried them in cupcakes but they were very flat. Otherwise, the taste was great. ****************************************** May 28, 2009 - Voila!! I made a few adjustments and now I have the right texture. I decreased the butter to 3/4 cup and the eggs to 3. I also used 1 teaspoon baking soda and two teaspoons baking powder. I added a teaspoon of vanilla and a teaspoon of cinnamon and nutmeg each. The batter was a little more stiffer and the loaves rose nicely. I doubled the recipe and made three 9 x 5 loaf pans. Again I got very good reviews. One person who had a piece the last time commented that the texture was better. This one is a keeper.

Reviewed On: Apr. 29, 2009

Very moist, very good texture. I personally do not care for icing, so next time I would make mine a bit sweeter. I baked very early in the morning and did not notice that I needed cake flour until I had already measured all the ingredients. So instead, I used all purpose flour. To retain the moisture, I added an additional three tablespoons of milk and three tablespoons of vegetable oil. I iced it with Banana Butter Icing. Everyone loved it.

Reviewed On: Apr. 13, 2003