Reviewed: Oct. 29, 2009

Very good! Didn't have fructose, used sugar instead. I also added ground allspice and clove. Sprinkled a dash of brown sugar and spices on top of biscuit batter just before baking. Next time I will try tapioca instead of cornstarch as a thickener. Cornstarch has a slimy kind of texture.

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image2frame

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

My husband loved this when I made it for him. I didn't buy the pastry flour, so I just used regular whole wheat flour and did minimal mixing.

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Duranie

Cooking Level: Expert

Home Town: Huntingdon, Pennsylvania, USA

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Reviewed: Jul. 20, 2008

This is a low-fat cake and I like it. It doesn't take much time to make. As I am a diabetic I lowered the amount of sugar. Also you should lower the oven to 150 degrees.

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Jeanne

Cooking Level: Intermediate

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: Feb. 23, 2008

I'm giving it 2 stars because my husband ate it... I didn't like it at all--maybe I did something wrong... I divided the flour into 1/2 ww and 1/2 white, thinking the topping would be lighter. It was too tough, crumbly and tasteless to me...

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