This cake is excellent, absolutely delicious. The only problem I had with it is that the center never cooked. 45 minutes was about right for the edges, they were bordering on burnt so I didn't want to leave it in any longer, but then the middle was so uncooked as to basically be raw batter. I'm going to try it in muffin tins and see if that makes for more even baking.

Reviewed On: Sep. 21, 2011

I followed the recipe as exactly as I could, left them in a nice warm place to rise overnight (in my oven, off, with the pilot light on, which has worked for every other dough I've left in there) and I got buttery hockey pucks. They did not rise one bit. In the morning, I saw the dough hadn't really risen, I figured I might as well try it and perhaps it would rise in the oven. Nope. They puddled outward a bit, but that's all. I gave an extra star because the flavor was fine - buttery and bready. They probably would have been delicious had they risen at all. I can't in good conscience give any more though, considering I make bread all the time and haven't had a flop like this since I first started years ago and used old, dead yeast that had been in my mother's kitchen for no one knows how long. My yeast is not dead now, the same jar worked just fine yesterday, so there's no excuse.

Reviewed On: Jun. 17, 2011