Reviewed: Oct. 3, 2009

I made this cake for my Daddy's birthday. The aroma of the cake was wonderful! I made it as a bunt and used a basic vanilla glaze on top- the only change I made was that I didn't have Allspice and instead used nutmeg-- I'll try it next time with Allspice. I also absentmindedly flipped my cake before it cooled and the top remained in the bunt, oops!-- besides that it was a very moist spicy cake. I will try adding nuts or golden raisins, etc when I make this in the future.

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zoeannamontana

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Reviewed: Mar. 23, 2009

Delicious and easy to make--very moist cake! It's a new favorite for us as people that don't usually like cake. I only had whole spices so had to improvise by crushing them myself which made them a little chunky in the batter, but we actually liked the little bits of spice.

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km22

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Reviewed: Feb. 2, 2009

wow this cake is amazing!!!!! i made it for my mother, and it's pretty hard finding a cake that she likes, but she loved this one!!

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Elizabeth

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

These are FANTASTIC!! Just took them out of the oven and had one and man I'm just going to have to hide them from myself!! I baked them in a mini muffin pan and it came out perfect!!

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Reviewed: Dec. 6, 2008

This recipe was wonderful! Made with Rogue's Santa's Private Reserve and used William Sonoma's Gingerbread Man Cakelet pan - made approx. 15 Gingerbread Men Cakelets. Cooked for 15 min - perfect! So very light and ultra moist and tasty! Will try in other forms next (loaf, cupcakes) since I only have one cakelet pan! Great recipe!

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StaceyE

Cooking Level: Intermediate

Home Town: Fair Haven, New Jersey, USA

Living In: Danville, Virginia, USA

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Reviewed: Oct. 9, 2008

This was just ok. was quite dry. Novelty cake for fathers day maybe?

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Blackbird

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

Followed the recipe exactly. Used Great Lakes Holy Moses White Ale which is a Belgian spiced ale and made cupcakes...they were great. Spicy with some "zinginess." =) They ONLY change I might make next time is slightly less clove. Like 3/4 tsp instead of 1 tsp. It was every-so-slightly overbearing. But really, a minor complaint!

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bea98

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Beaver, Pennsylvania, USA

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Reviewed: Mar. 7, 2008

I made these into cupcakes... found that they were very moist and tasted awesome. Even when the recipe was doubled and made in one batch Lots of complements on them. Paired it with a cream cheese icing.

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cook_kelsey

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 2, 2007

With the positive reviews, couldn't resist trying. I was lacking cloves, so I used nutmeg,it turned out great. I also frosted it with vanilla buttercream frosting, it would also be good with a dusting of confectioners sugar.

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Trish

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Reviewed: Oct. 20, 2007

This cake gave the house a great aroma and the taste was good, however it turned out too crumbly. I topped it with cream cheese icing and that helped with the moistness.

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NIKA1

Cooking Level: Expert

Home Town: Lublin, Lublin, Poland

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 18, 2007

This is WONDERFUL! I used pumpkin ale and baked it in a bunt pan at 325 for about 40 minutes turning it every 10 minutes. I also put a powdered suger glaze made with orange juice over it. This was a hit at work! I will keep this recipes close by.

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PAMTHEBAKER

Cooking Level: Expert

Living In: Salinas, California, USA

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Reviewed: Oct. 26, 2006

Yummy! Came out great as written.

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KATYDES

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Reviewed: Oct. 4, 2006

I just made this cake and my apartment is full of the lovely aroma of spice!! i make all cakes in my food processor, with this recipe I dumped all ingredients (except for nuts) in at once and whizzed it together. I folded in nuts by hand. Turned out A++ moist and light. Thanks for a great recipe.

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Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

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Reviewed: Jul. 6, 2006

Very good! I used a good brown ale and instead of the cinnamon, allspice and cloves, I used 2 teaspoons of Apple Pie Spice (its a mixture of cinnamon, allspice and nutmeg). Turned out great!

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MarthaWannabe

Cooking Level: Expert

Home Town: Shiner, Texas, USA

Living In: Weimar, Texas, USA

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Reviewed: May 1, 2006

this recipe lived up to all its rave reviews! It was so easy to make and I couldn't believe how fluffy and moist it was. I cooked it in nine inch rounds instead of a loaf pan to make a layer cake that was iced with cinnamon butter cream frosting, toasted coconut and chopped walnuts. The brown ale I used added a great flavor as well.

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hot tamale

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Reviewed: Mar. 18, 2006

This cake was fabulous! I used Sam Adams' seasonal Pumpkin Ale (which added a great flavor) and topped with canned cream cheese frosting. My husband and co-workers loved it. I'll definitely make this again!

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pottsywoman

Cooking Level: Intermediate

Home Town: West Unity, Ohio, USA

Living In: Gallup, New Mexico, USA

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Reviewed: Jan. 27, 2006

My husband really loved this. I added raisins because, to me, everything tastes better with raisins. It was very moist. Make sure to use a beer that tastes good. I learned that the hard way from a recipe for beer bread.

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MBAMom

Cooking Level: Expert

Home Town: Urbana, Ohio, USA

Living In: Kettering, Ohio, USA

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Reviewed: Jan. 3, 2006

This was very good, in spite of the way I prepared it! I used my bread machine's "quick bread" cycle, just because I was too lazy to haul out the mixer, (the bread machine was out on the counter) and the batter did not mix properly. I wound up beating it by hand. In spite of this, the cake turned out really well. The children loved it served with vanilla ice cream. I used brown ale, which went really well with the spice blend. This one is now in my recipe box.

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ASHLEY_S

Cooking Level: Expert

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Reviewed: Nov. 17, 2005

Delicious! I did not have brown sugar so I substituted white sugar. I put 2 eggs instead of 1. I did not have ground cloves or allspice so I substituted 1/2 teaspoon nutmeg. I did not have walnuts so I put 1/2 cup chopped pecans. I brought this to work and it did not last long. Everyone wanted the recipe!

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MANDYREE

Cooking Level: Expert

Home Town: Wisner, Louisiana, USA

Living In: Santa Anna, Texas, USA

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Reviewed: Nov. 10, 2005

Great recipe. Lite, full of flavor, and best of all easy to make, using simple ingredients. I made cupcakes and baked them for 20 min.

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B. Entwisle

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