This cake had a lovely dense, moist texture. I have no idea how anyone found it to be dry. I even overbaked mine a little bit and it was still moist. I used real butter (not margarine) and added a little cocoa powder to half the batter and made it in to a marble cake. Next I am going to make the lemon version using fresh squeezed lemon juice and rind. I will comment!

I wanted to rate this recipe higher but unfortunately it has major flaws. I have made it twice, hoping that I had made a mistake the first time but got the same results the 2nd time as well. First of all: too oily (I even used only 3/4c oil). Second problem: bland (I even used extra cinnamon plus 1/2 tsp nutmeg). Third problem: way too much baking soda/powder that left a strong metallic flavor on my mouth. I made these with the intention of not frosting them as I wanted to make them more like muffins than cupcakes. I think some of the flaws of the recipe are masked when you eat the muffins with the frosting but when you eat the muffin on its own, it just doesn't taste right. In fact, it is disappointing.