Reviewed: Mar. 1, 2011

Disappointing results. Turned out to be just another coffee cake. Too fluffy, with not enough corn or cinnamon flavor. I won't try this again.

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2 users found this review helpful

Reviewer:

Chef Bob

Reviewed: Feb. 27, 2011

Sorry, but this isn't worth doing. I had high hopes, but thought it was bland. My husband thought it was ok, until he got indigestion from it. He said to forget doing this again.

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1 user found this review helpful

Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: Dec. 11, 2010

I don't know about this after taste or cornbread - all I know is amongst peanut butter balls, coffee bonbons and jelly filled doughnuts at my holiday party, this cake got the best reviews! Cut the oil to 2/3 cup and used up the last of some dried cherries I had in place of raisins. No nuts please! A fantastic spice cake and the perfect partner for a cup of tea.

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5 users found this review helpful

Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: May 8, 2010

As per other reviews, I reduced oil to 2/3 cup. I used 1 1/4 cup white flour and 1 cup wheat flour. For this recipe, I will ALWAYS use this exchange of wheat flour, because both flavor and texture are SO much better! White sugar & brown sugar 1/2 cup each. Baked in 10" tube pan about 45 minutes. Sprinkled powdered sugar on top, rather than ice it. I cut a slice, posting a photo to show how it looks. The only "after taste" is a good flavor -- and not too sweet, since I cut back sugar. Will add a bit more cinnamon next time. This does NOT taste like "corn bread!" I don't know how anyone could say that.

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10 users found this review helpful

Reviewer:

Dmseck

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Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Dec. 21, 2009

This was good, for being made with corn. I think you may as well just have cornbread though.

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1 user found this review helpful

Reviewer:

wake'n bake

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Oct. 18, 2009

I loved this cake. I used pecans and chopped the nuts an raisins eally fine before adding to the batter. I think I pulled it out of the oven a little too soon but it was still delicious!

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1 user found this review helpful

Reviewer:

FRANCIE63

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

Reviewed: Nov. 7, 2007

I love this recipe. I put a little bit milk though. Love the cinnamon flavor.

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1 user found this review helpful

Reviewer:

Sagnella

Reviewed: Jan. 24, 2007

I work at a soup kitchen every week and am always looking for interesting desserts. Since we have quite a stock of cream-style corn, I figured I would try this. It was a pretty big hit; I put brown sugar on the top to make it a little sweeter, and added extra walnuts. 2/3 c oil is plenty, no need for the full cup. Thank you!

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19 users found this review helpful

Reviewer:

jackattack

Cooking Level: Intermediate

Home Town: Lewiston, New York, USA

Living In: Albany, New York, USA

Reviewed: Apr. 7, 2006

I made this cake yesterday and was very surprise on the results. Very moist, nice dense, heavy cake. I did the recipe exactly the way it is written. I don't understand what everyone is talking about an after taste? Great cake. I will make it again.

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16 users found this review helpful

Reviewer:

D'Borah

Cooking Level: Expert

Reviewed: Sep. 22, 2005

I brought this to the office (picture taken in the office) and my colleagues said it is good. I put less sugar and it taste just fine. They love the texture. Didnt use veg-oil, changed it to butter (cut in butter with flour, mix until crumbly, then poured egg mixture). I added vanilla essence to the egg mixture for extra flavor. :-)

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7 users found this review helpful