I’ve been making this recipe all summer for years with countless variations depending on what is on hand. This recipe is very flexible and seldom tastes the same twice in a row. I always make it with a cup of orange juice OR a cup of milk, but not both. No need to drain the pineapple. I usually throw in an egg to add creamy richness. I frequently throw in a few frozen strawberries or blueberries. It can be sweetened any way you want, I often use brown or white sugar when there’s no honey (but maple syrup tastes weird). Sweetened coconut milk is a wonderful addition. Enjoy!
My wife was offended that I didn’t use her mother’s pfeffernusse recipe again this year for Christmas, but I’ve never been particularly impressed with it. So I endured the scorn, and made this recipe instead. Now THIS is the way pfeffernusse is supposed to be! After everyone else raved over it, she conceded this recipe is actually better. SCORE!!!
Failure. I am an experienced baker so I have to ask, how could a legitimate cake recipe go so wrong? After 30 minutes in a 350 oven the center had not even set up. I used two 8" pans. Got to admit it was delicious around the edge where it was done...
I put the cream and sugar in the blender, then with the blender running, added the strawberries. Simply amazing! I'm drooling as I type. This recipe is highly alterable according to taste. I bought some peaches to try this with next. Fabulous fabulous fabulous!!!
Very tasty, but a little too sweet. Next time I make it I will halve the sugar, otherwise it was great! Another reviewer said to put the sauce on top, and line the loaf pan with bread slices. I tried that and it was incredible! Makes a wonderful crispy crust!
Unbelievably easy! What an excellent recipe! This is going to be a staple in our kitchen!
What a simple and easy recipe! I used 2 T lemon juice since I didn't have extract or zest. Baked in two loaf pans and shortened the bake time by 10 min. My wife loved it! (and that's very high praise)
This recipe works great even with canned sweet potatoes. Just drain them well, and throw them in the mixing bowl. There is NO need for additional sugar.
My apologies, I always use thick cuts of pork, and didn’t specify that in the recipe here. Actually this recipe evolved using pork steaks (sliced pork butt/shoulder roast) which benefit from the longer cooking time.