I made this cake for the first time and brought it to work. (I know... very risky, lol) Everyone loved it and wanted the recipe! Its my new favorite! It turned out so light and moist. Some bundt cakes are just too heavy and dense but not this one! I did do so a couple of things differently, however. Here they are: 1) It didn't specify but I was sure to use unsalted butter. 2) all I had left was cake and pastry so I used 3 cups of it instead of all purpose. This may have accounted for its wonderful texture. 3) I wanted a lemon poppy seed cake so I simply added 2 tablespoons of lemon zest, and 4 tablespoons of poppy seeds. 4) I totally omitted the butter sauce, It was not at all necessary. It was awesome with a cup of tea! Next time I might try using orange zest and see how that turns out :)

Reviewed On: Sep. 29, 2010

Perfect scones! Exactly what I was looking for! There are two things that I didn't differently the second time I made these however. Instead of making one large circle and cutting wedges, I made the two thicker ones. The wedges were more even and I was able to yield 8 from each making 16 altogether that were thick enough to break open and butter. The second thing I did was to soak whatever dried fruit I decided to use, raisins, currents, cranberries or blueberries, in boiled water for 20 minutes. Just to plump them up a bit. There's not a lot of moisture in this recipe so if this is not done, the fruit remains dry. After this they are perfection! Thanks for the recipe!

Reviewed On: Aug. 13, 2007

This is a great recipes but I did make a few revisions to make it even better. Instead of two cup white sugar I used 1 cup white and one cup brown, I also only used used one tsp baking powder. The recipe creates a firm dough and maintains is "criss cross" shape. well. This one is a keeper! Thanks!

Reviewed On: Mar. 4, 2007