"Sooo good, and so easy! I've made it twice now without any problems. The first time I made it true to the recipe, but the second time I switched out the regular sugar for 1 cup dark brown and 1/2 cup light brown, and I added fresh grated nutmeg, ground ginger, and ground cloves to the batter (and the nutmeg/ginger/cloves/cinnamon to the glaze - which is absolutely delicious!). I also served it with home made cinnamon-vanilla whipped cream. Moist and just sweet enough, with the textural variety of the nuts and raisins, this cake is a real winner!

"Delicious! I made two of these roulades for a dinner party of 12 people (and served them with the Roasted Grape Tomatoes, Cafe Green Salad, and Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze recipes also on this site - all equally tasty!), and it was perfect.

Prepping all of the ingredients takes some time - pounding the steak out, charring/roasting the peppers, chopping and sauteeing the herbs, leeks, garlic etc. - but it's really worth it when you're looking for a special meal. I also doubled a lot of things (more cheese, more herbs, more garlic, more horseradish in the crust) for a bigger flavor boost.

The actually assembly itself is pretty easy (I put the ingredients much closer to the side I was rolling from though, because they pushed back towards the far edge as I rolled), and with a thermometer they came out perfectly medium-rare. Wonderfully complex flavors - you won't be sorry if you try this!

"After you clean the mushrooms, this recipe is super easy, and full of great flavors - totally a delicious and satisfying meal, perfect for a fall night.