Reviewed: May 21, 2012

Made it as is (w/o the nuts for me), and I have to say it is my favorite cake ever! OMG! I did a vanilla drizzle on top and that was it! My daughter and I devowered it in 2 days! **I have to add, I am NOT a cake eater** but after the first one was gone, I am making a second! Sorry honey, you have to sacrifice your Bud Light! lol

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Reviewer:

Huntmom

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

Reviewed: Mar. 10, 2012

The flavor of this cake is outstanding! I cut the cloves back by 1/4 teaspoon but in the end, I think I could have used the whole teaspoon. I had to double this recipe to make enough to make two 9" rounds.

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Reviewer:

Kristen DuFrain

Cooking Level: Expert

Home Town: Watertown, New York, USA

Living In: Albany, New York, USA

Reviewed: Feb. 10, 2012

This recipe is fantastic. Doubled it made 32 cupcakes. The instructions list walnuts, which the recipe does not -- I think they'd be a good addition but I didn't use them this time (mostly because I didn't know the recipe called for them). This tastes a little bit like carrot cake, with a fantastic light texture. In fact this may become my new carrot cake base because I like the texture so much better! Thanks for sharing :)

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Reviewer:

JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 26, 2011

i like it alot i used a pumpkin beer it work fine

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Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: Dec. 23, 2011

Delicious! I made it with Sam Adams Winter Lager and substituted Pumpkin Pie Spice for the allspice, since I didn't have any pure allspice. (Pumpkin Pie Spice contains cinnamon, ginger, nutmeg, and allspice). The flavors turned out PERFECTLY. Just make sure not to de-pan it too early. I removed it from the pan after 10 minutes, and half of it fell apart. :-/ Still tastes great, though!

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Reviewer:

april7th

Cooking Level: Intermediate

Reviewed: Dec. 14, 2011

Made this for a company potluck, no leftovers! If you make it in a Bundt pan, I suggest doubling the recipe. I made a simple drizzle frosting with confectioner's sugar and water, it didn't need anything else. I also used a breakfast oatmeal stout for the beer.

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Reviewer:

Perry

Reviewed: Nov. 28, 2011

YUM!! These had great flavor and spice! I made cupcakes, but baked them just a bit too long. Next time I will make sure I don't overbake them.

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Reviewer:

n0xzemagrl

Reviewed: Oct. 21, 2011

Delicious! I followed recipe exactly (minus nuts) and it came out fantastic. I doubled the recipe and it made about 5.5 cups of batter, so I made a regular 9X13 cake with 7 cupcakes. I tried a cupcake fresh from the oven and the taste was awesome! I intend to frost with cream cheese frosting.

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Reviewer:

ajnrobin

Reviewed: Sep. 17, 2011

DELICIOUS! and SMELLS WONDERFUL TOO! I used a homebrew we had made, it was a dark Australian ale.

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Reviewer:

lorilooooo

Reviewed: Mar. 27, 2011

These were nice and fluffy but without frosting, be warned that for a cake these were not sweet at all. However, paired with the "allspice cream cheese frosting" they were quite delicious. Maybe next time I'll add a little white sugar next time. I also doubled the recipe and it made 30 cupcakes baked at 18 minutes.

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