This bread was good, but it was a little too "spicey" for my southern tastebuds. I got my Grandmother's recipe out and saw that her's was similar but did not use ground cloves and only used 1/2 a tsp. of the nutmeg and allspice instead of the 1 tsp this recipe calls for. Her's also added 1 tsp of vanilla. I think that made the bread! Also, this recipe doesn't give good directions for adding the wet and dry ingredients together. If you just "add" them, the batter is lumpy. Mix the dry together in one bowl, the wet in another and slowly add the wet to the dry as you stir.

Reviewed On: Nov. 15, 2009

I made this for Chrismtas Dinner for my family Christmas Evening. It was nice an moist, but don't look to use this as a bird you can place on the table to carve. It was so moist it fell apart when I tried to turn it over in the roasting pan. I also think that it needed less champange as my turkey meat tasted alot of champange. I assumed that the flavor would "cook out" of the actual meat, but indeed it had a champagne flavor. Also, the giblet gravy made with the drippings tasted of the champagne, so, it was good, moist, but different in taste than I was accustomed to.

Reviewed On: Dec. 29, 2007

This was an awesome cheesecake. It was my first time to bake a cheesecake and it came out BETTER than any I'd ever had! The only alteration I made was to add 1 1/2 teaspoons of almond extract and baked only 60 minutes. I got fresh pitted cherries and soaked them in sugar overnight in the fridge and used them as a topper on the cake. AWESOME! I chilled it overnight before serving. Nice dense, creamy cake!

Reviewed On: Dec. 29, 2007