Can't say I had super success. The cake dough was pretty thin, pourable. When I went to get an egg, all I had was one medium and several extra large or bigger. (I get my eggs from a co-worker who has a flock of chickens and any dozen from her will range from medium to gigantic. I weigh them and mark the weights on the shells. Weight info is available in the book "The Farmstead Egg Cookbook" by Terry Golson, who lives in Mass. and is a friend of mine. Check Amazon for availability and check her website - hencam.com.) Anyway, the cake formed a solid layer over the fruit and it became an 'upside-down cake'! No question, it's good but not what I expected or wanted. Maybe it's something between Vermont/New England and North Carolina but it's a problem I have with many of your bread recipes. Once I know the problem and deal with it - less liquid/more flour - then the results are better. I make notations on the recipe pages and future results are more predictable. Baking is surely a science!! and lots of delicious fun. Keep up the good work, KAF.

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