What I love about this recipe is that it's adaptable and actually pretty forgiving. Fruits can be substituted (berries, peaches, plums, rhubarb, and cherries are all great) and spices can be tweaked (cinnamon, cardamom, cloves, all spice, ginger, and nutmeg can come and go). If you're comfortable, adjust the flour and cornmeal as well. More flour = more cake-like. More cornmeal = more dense. Any way you make it, it's a gorgeous table piece for a crowd, easy to transport to a potluck, or just a treat for yourself.