I agree with the above reviews in that the recipe is good, but leaves it wide open for variation.
Spicing it up is always a good idea. My selections were lemon zest, cinnamon, ground ginger (just a pinch). I would add nutmeg if I had any.
I think ground cardamom would work nicely in the crust to make it extra festive. I should try that next time. And there will be next time, I am sure.
Baked for about 55 minutes over a water filled roasting pan. No issues, no cracks.
As for the topping, I had to improvise because this cake goes to a school Thanksgiving feast, and they forbid nuts of any kind.
I used 2 packages of fresh cranberries, sugar, 1 lemon juice, cooked them all together, and added a bit of butter and cream in the end to make it look silkier and not like jam.
Great post, thanks!
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I agree with the above reviews in that the recipe is good, but leaves it wide open for...