This is Very Good! I have made it two different ways. The first time I followed the recipe exactly as it is written. The only thing that went wrong is I had used a bundt cake pan that is less than the 10” pan size that the recipe calls for. I filled it with all of the batter and it rose high above the pan. This resulted in it falling apart when I dumped it. The cake tasted wonderful, it just wasn’t very pretty to say the least, which is my own fault. The second time I went into it a little bit wiser. I used the same pan but when I poured the batter into the pan I stopped about 1.5 inches from the top of the pan. It was Perfect! Also the second time I substituted everything orange where everything lemon is called for. I used orange zest, orange juice and pure orange extract. We Loved It! Either way you go, this makes a wonderful cake!

Reviewed On: Oct. 30, 2009

I made this two weeks ago and it is awesome! If you would rather not use the burgundy wine, I looked up substitutions and you can use red wine vinegar instead, which is what I did. Also, it does indeed make a lot, so you want to make sure your crock pot can hold every bit of 5 quarts. Mine is a 5.5 quart which allowed me plenty of room. I followed the recipe as is, except I used 2 onions instead of three, and I used sliced fresh mushrooms instead of the button ones. Gooood Stuff!!!

Reviewed On: Oct. 30, 2009

I made this for dinner yesterday, it is really good! I added a small container of fresh sliced mushrooms to the ingredients, that is the only thing I did differently than what is called for. The husband loved it and it has officially been added to the rotation list

Reviewed On: Oct. 28, 2009