3 points: 1. I used whole spices (except ginger) and ground them fresh for the recipe; the amounts given were very good and the results flavorful. But I can see pre-ground spices would be very bland, in the amounts given. 2. the seasoning was OK, but not well rounded. The second time, I added 1/2 tsp freshly ground black pepper and 1 Tbl orange zest. Much better. In the future, I'll also add a 1/4 tsp orange essence or oil. 3. Pan size is all wrong. The batter filled 9" square pan within 1/2" of the rim. I scraped it into a 9"x13" pan and it still baked up 2" thick. (Of course, the recipe does call for an unusually large amount of leavening; a more normal amount would be 1/2 tsp soda.) I had no problem with dryness, which I find interesting considering the larger pan and how frothy the batter is. FYI, I baked it 40 minutes.

Reviewed On: Nov. 26, 2009

First time, I used 1/4 tsp celery seed, pulverized in spice grinder with 1 tsp salt, no additional salt. Turned out very nice, but I too wanted a spicy edge. So the 2nd time, I added a scant 1/2 tsp ground chipotle. PERFECT! Especially nice to have another layer of smokiness. This and Swedish Nuts are my gift basket fillers from now on. Thanks for sharing this recipe.

Reviewed On: Oct. 10, 2009

made 3 changes: reduced soda to 2x12 oz bottles of organic soda sweetened with stevia AND used chicken legs. I doubted the skin would crisp up on the grill, so I de-skinned the legs before braising. Otherwise, this was easy and pretty tasty; I liked it. If I could find stevia-sweetened root beer or Dr. P., I would love it. I think the spicier taste would stand up to adding a chipotle, which is my favorite hot stuff. In conclusion, A nice recipe; thanks for sharing.

Reviewed On: Apr. 27, 2009