The first time I made this exactly by the recipe and it was very good, but I felt it needed more spice. The second time, I used 1/2 c. vegetable oil and 1/2 unsweetened applesauce plus used 2 tablespoons of ginger instead of 2 teaspoons and 2 teaspoons of cinnamon instead of 1. I baked it as a cake in a tube pan (45 minutes) and topped the cake with a simple frosting made of butter, confectioner's sugar, and lemon juice (put it on the top and let it drizzle down the sides). I grated candied ginger and sprinkled that over the frosting. It made a delicious, professional-looking cake that got rave reviews from my guests! This is perfect for the holidays -- sweet, but not too sweet.

Reviewed On: Nov. 6, 2009

I made this recipe exactly as written the first time and it was great. The next time, I increased the cinnamon a bit and added a sprinkling of ground ginger and ground cloves. It is out of this world delicious. Thanks for the recipe!

Reviewed On: Sep. 19, 2009

Loved it!! Followed the recipe exactly. DH loves pastas with olive oil and butter-type sauces and he thought this was fabulous. I'll be making this often!!

Reviewed On: Sep. 5, 2009