I followed this recipe with a few changes and it came out pretty good. I cut back on the sugar using only 1-1/2 cups, used a tablespoon of cinnamon instead of a teaspoon and I omitted the walnuts because I didn't have any. I also baked it in an 8x8 glass pan. The cake itself was very heavy and had the consistency of pudding (mostly on the top under the golden crust) even after baking for about an hour and a half (because I thought it was still not done). I'll definitely try it again with a few more changes.