Reviewed: Aug. 18, 2007

This is my first experience with any kind of jam cake, and I must say I'm mightily happy. Based on observations of other reviewers who said this cake was "dry" I added a 1/4 c of vegetable oil, and also added 1 c of raisins. I cooked this in a bundt pan for 55 minutes. Cake is delightfully moist and full of spicy aroma and flavor. It doesn't need any kind of frosting, though I suppose a little powdered sugar would be a nice addition. Thank you for this lovely submission!

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Reviewer:

KATYPI

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2006

This was ok. It was a bit dry for my taste - I probably won't make again.

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Reviewer:

Joanna

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 7, 2005

Not very moist, but still very tasty!

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Reviewer:

Lindsey

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 27, 2004

I thought it was a little dry. I might add more jam, more milk, or use slightly less flour the next time I make it.

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Reviewer:

VAL ADAMS

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 4, 2004

I forwarded this recipie to my Mom, who made it for "cards with the girls." It was a smash hit! She added some of the jam to the frosting for flavor and color. A hit!

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