Good flavor, but it didn't rise and get fluffy like in the picture. It's pretty rubbery and dense. Gluten free baking is an exact science with its own rules, so it's possible that even though I'm very experienced with gluten free baking, I missed something. I searched the internet and it was not easy to find, but one suggestion is that the batter needs to be beaten for 3 minutes with a mixer to bring in air. One more suggestion... way too sweet. Cut the cane sugar in half. I also think it's not very helpful to post a recipe as specifically "gluten free" when it's an unchanged old family recipe with wheat swapped out for 1:1 ratio gf flour... unless gf flour techniques are included to optimize it, but they were not.