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2

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Total Reviews: 5

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  • on March 15, 2014

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    I bake for a living and was excited to try this recipe, I should have known that it was way to much topping but I followed the recipe. The cake was so dry we couldn't eat it and the topping just fell off. So disappointing.

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  • on April 24, 2013

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    I give this recipe 3 STARS. One "star" for the lovely spice smell (I think due to the cardamon my kitchen had while baking it. The second "star" for the delicious taste of the combination of spices while still eating it warm and the moistness of the cake it had when it first came out of the oven. And the third "star" for it's beautiful presentation (and yes I too added the toasted pecans that were missing in the recipe instructions.
    Now the reason I do not give it a "5 STAR" rating is because I think the baking time on the recipe was way too long, which made the cake dry. The crumb topping was way "too crumbly" and after the cake cooled down it became dry and lost it's glamor. Sorry Bobby. :

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  • on April 05, 2013

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    I was looking for an addition to my "crumb collection." This is not it. I, too, followed the directions exactly as written. The cake itself is good. This was my first experience with Muscovado. While the flavor of the crumbs is delicious, they are extremely dry and powdery. They never did clump while I was mixing them. I attempted to squeeze the crumbs into clumps while adding them to the cake, but they just wouldn't hold together. I'm so disappointed. The cake looked delicious when Bobby made it.

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  • on April 01, 2013

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    I made this cake for Easter brunch -- and it was TERRIBLE! I should have known when the directions missed adding the pecans to the topping. The cake was dry, the topping just crumbled off - also very dry, so it just came off when I cut into serving sizes. I am not a novice baker, and followed directions to a T - I never experiment when trying a new recipe. What happened? I watched Bobby make it on his show and it sounded so good - I'm very disappointed.

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  • on April 01, 2013

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    I served this cake at our Easter brunch, and everyone loved it! The moist cake, crunchy crumb topping, and citrus glaze are delicious together. I cut my cake into smaller serving portions, which worked out just fine. One comment, unless I overlooked it, the recipe does not currently state to incorporate the toasted pecans into the crumb topping, which was easy for me to figure out, but might not be obvious to a novice cook. I highly recommend trying this great recipe. Thank you, Bobby!

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