I made this cake for my Daddy's birthday. The aroma of the cake was wonderful! I made it as a bunt and used a basic vanilla glaze on top- the only change I made was that I didn't have Allspice and instead used nutmeg-- I'll try it next time with Allspice. I also absentmindedly flipped my cake before it cooled and the top remained in the bunt, oops!-- besides that it was a very moist spicy cake. I will try adding nuts or golden raisins, etc when I make this in the future.

Reviewed On: Oct. 3, 2009

I was surprised at my first attempt to make a cake from scratch how easy it was. I used the recipe as stated for the white cake and it turned out perfect- I was making a layered fondant cake so it was a good texture for cutting in half to add the filling. My roommates were hovering over me while I trimmed the cake and eating the scraps which they said were absolutely delicious! I will use this recipe and its variations in the future

Reviewed On: Oct. 3, 2009

I have used store bought fondant in the past and have never enjoyed the taste. I tried this recipe and was very disappointed in the outcome. Though it tasted great, it wouldn't stop cracking. Given the time I invested making it, it was even more disappointing when I couldn't manipulate it like store bought fondant. I will try the marshmallow recipe next or just buy a ton of expensive store fondant.

Reviewed On: Oct. 3, 2009