Spice cake is my favorite cake, as well. I have been wanting to try this recipe, but was worried the high ratings were more for the frosting than the cake. Not to worry! I did make a few changes, but nothing that substantially changed the recipe. Most of my changes were in the directions because I'm really anal when it come to preparation. First I sifted the flour, cinnamon, baking soda, salt, nutmeg, and cloves, but not the white sugar. I substituted unsalted butter for the shortening and creamed it with the white and brown sugars. I then beat in the eggs (one at a time, as directed), as well as a teaspoon of vanilla extract. Finally, I added the flour mixture (in fourths) alternately with the buttermilk (in thirds), beginning and ending with the flour mixture. I know this sounds complicated and time consuming, but it really isn't. I baked my cake in a 13x9 pan for 35 minutes. 45 minutes is too long. I always use an oven thermometer, so I know my oven is correct. Anyway, I frosted it with a traditional cream cheese frosting, and my husband and I both thoroughly enjoyed it! So, thank you Stephanie, from both of us!!

Reviewed On: Feb. 11, 2008

I'm really glad we tried this recipe for Fat Tuesday! All the ingredients were readily at hand, it was incredibly easy to fix, and it had a depth of flavor that I didn't expect!! I was especially surprised at the smokiness that the kielbasa brings. Also, the author is modest about the heat. It's not scorching, but it does warm your mouth considerably.

Reviewed On: Mar. 1, 2006

This recipe was an unqualified success for us. Last year I tried the Overnight Pork Roast With Cabbage and was quite disappointed, but I did love the rub that that recipe uses. So, this year, I used that rub and then just put the roast in the slow cooker with the sauerkraut. The roast was falling apart tender! What an incredibly delicious and easy recipe!!

Reviewed On: Jan. 2, 2006