Reviewed: Apr. 22, 2012

I cannot praise this cake enough! Spice cakes can have a tendency to be dry, but this is lovely and moist, not overly sweet or spicy. Instead of baking in two separate 9 in. pans, I baked the batter in a Bundt pan @ 325 for just over an hour. I did not use the glaze recipe posted here.

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Reviewer:

Korrine

Cooking Level: Expert

Home Town: Lakeville, Indiana, USA

Reviewed: Feb. 6, 2012

This reminds me of my grandmother's spice cake. The frosting she used was a brown sugar penuche. This was and still is my favorite cake. I live in Denver, Co. so I used allrecipes suggestions for high altitude and it turned out perfect.

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Reviewer:

nancyg

Cooking Level: Expert

Living In: Arvada, Colorado, USA

Reviewed: Sep. 18, 2010

Baked this one after a looong hiatus from the baking world. I was really just looking for a pick-me up n oh-boy YES THIS IS IT!! Lovely cake! I baked this in two 9" square pans and they took approx 23 minutes to bake. For the icing, I used 2 cups of confectionery sugar (instead of 3) and less than 1/4 cup of butter milk (to keep it to a spreadable consistency). I didn't find this dry in the least. But I think not over baking this and keeping your buttermilk consistency a little thick is the trick!! Also, since the recipe for the icing doesn't mention it, i added 'only a pinch' of nutmeg into the butter. I liked it, but add nutmeg only if you want a little extra spice otherwise skip it! Oh and by-the-way, the cake has a real Christmasy feel to this too ... so it's a good idea for a Christmas Platter! :) Thanks for the recipe Ginger! :D

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Reviewer:

ri2

Cooking Level: Intermediate

Reviewed: Feb. 12, 2009

Very good, simple to make cake. everyone had seconds! The frosting is excellent!

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1 user found this review helpful

Reviewer:

karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

Reviewed: Oct. 25, 2006

I doubled the icing recipe to make enough, but if I make this recipe again, I will only frost the top of the cake as the icing is very runny. It looked a mess after sitting out awhile (because of the butter). Also, use 3 cake pans. Two wasn't enough. The cakes were overflowing. I think this cake would be good in a rectangular cake pan with one layer of the icing on top. The cake was a little dry. I may use some sour cream next time.

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8 users found this review helpful

Reviewer:

holladolla

Reviewed: Aug. 12, 2004

At the request of the recipe submitter, we have edited this recipe to list 2 teaspooons baking powder instead of 2 tablespoons. Happy Cooking!

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15 users found this review helpful

Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

Reviewed: Apr. 23, 2003

Great flavor, cake needs to be in three 9 in pans, two overflowed. makes a great coffecake without the icing.

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4 users found this review helpful

Reviewer:

TDSHEEP

Reviewed: Feb. 11, 2003

I used this recipe just for the frosting for my cinnamon raisin bread. It was spectacular!

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Reviewer:

HAGANRD

Reviewed: Jan. 10, 2003

This cake tasted great, but the texture was on the dry side. There was definitely not enough frosting for the entire cake--I would add another half a recipe of frosting.

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Reviewer:

KIMOTHYS

Reviewed: Nov. 11, 2002

I was put off by the 2 tablespoons of baking powder in the ingredients. I tried making it with 2 teaspoons and it rose nicely. I had some sticking, either use parchment or grease and flour. I liked the flavor. The frosting recipe wasn't enough for the whole cake.

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14 users found this review helpful