Comments on: Raspberry Buttermilk Cake

By: peter

peter — Thu, 27 May 2010 01:13:10 +0000

why do i need to print 6 pages to get one recipe? Raspberry Butermlk Cake?

By: gailhope

gailhope — Thu, 22 Apr 2010 17:47:40 +0000

Hi Julie: Love your Red Lentil etc. conglomeration. I believe that beans may well be the answer to all our world food shortages. (Who knows!) My title for your bean cook book (after great consideration): “It’s Bean Great Cooking With You.” TX Gail

By: bev

bev — Mon, 12 Apr 2010 02:20:23 +0000

just made this. it was wonderful !! i did improvise-thought i had berries in the freezer but they were not there. so i used canned peaches-sliced them up-YUM. this is a keeper recipe!

By: Sam@BingeNYC

Sam@BingeNYC — Sat, 12 Sep 2009 16:41:32 +0000

Ah, every time I visit your blog, I leave ravenous. I love the food you make – this cake looks fab – gotta love a great buttermilk batter!

By: JulieVR

JulieVR — Thu, 10 Sep 2009 23:11:00 +0000

If you do bake with Splenda, take note of the fact that the Splenda brown sugar blend has exactly the same amount of carbohydrates and more calories than plain old brown sugar. (The idea is that it’s sweeter, so you use more of it – but I’m not sure people do!)