We just moved to Nepal (4,000 ft above sea level) and I decided to use this as my first trial baking recipe. I was tempted to up the flour as most high altitude recipes suggest, but decided to just try the recipe as is. In short, it came out great! I was waiting for the bread to sink and turn into a hard lump of bread, but no such thing. It rose up (and stayed up) beautifully. It wasn't overly moist, I will definitely keep this in my collection. Thanks!

Reviewed On: Aug. 18, 2009

This recipe looked to easy, I just had to try it them morning. The house smells WONDERFUL! I made both yellow and spice cake in the Zip Lock bag (what a great idea!). Both very good flavor, dense (no eggs or oil - that may be why). I would make these again for the family when we're craving pumpkin muffins and want to save on fat. But if I'm making for company or to take to someone's house, I will probably stick to the traditional full egg/oil method. I wonder if these would make good pancakes???

Reviewed On: Jun. 28, 2008

I made these for a reception and everyone said these tasted like a dulce de leche macaroon (I'm guessing because of the sweetened condensed milk). Next time I make these I will add a little rum for more of a dulce de leche twist. Very tasty, somewhat addictive - baker beware :-)

Reviewed On: Aug. 28, 2007