Reviewed: Mar. 13, 2012

My great grandmother used to make this and so did my mother!!!! I love this cake and glad to know its still being enjoyed today.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PBJ

Reviewed: Jan. 2, 2011

I just had to try this as an experiment. For what it is, it's amazing. I took the suggestion of cooking the shortening/raisin/spice/sugar mixture the night before and just letting it sit with a lid on overnight. Worked great (and smelled lovely!). My mom LOVED this cake, unfortunately it was not to my liking (so my mom ended up eating the majority of it). The texture was really nice and moist. If I was growing up during the depression and eating ketchup and mayo sandwiches like my grandmother and great-aunt did, I probably would have thought this was such an amazing treat, however, my spoiled taste buds ruined this for me. Thank you for this recipe though, it was really cool to make! Very ingenious for containing no milk, eggs, or butter!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Amy F.

Cooking Level: Intermediate

Reviewed: Dec. 12, 2010

Great recipe on this dreary day that just begged for baking but not going out to get eggs! Switched it up a bit by making a mixture of dried apricots (minced), craisins and raisins for the fruit and added the flour coated walnuts for crunch. My only suggestion is to add at least 1/2 teaspoon salt to cut the sweet just a bit. By instinct I added just a pinch, but it still could have used just a touch more. Otherwise a very nice spice cake...reminiscent of a fruit cake except MOIST and TASTY! :-)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CINDYFH316

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Sandown, New Hampshire, USA

Reviewed: Sep. 29, 2010

This recipe was not to my liking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

radonfish

Cooking Level: Intermediate

Home Town: Greece, New York, USA

Living In: Rogers, Texas, USA

Reviewed: Jun. 11, 2010

Cooks up with the texture and flavor of Pumpkin Bread, but as though the cook forgot to add the pumkin. A good choice for those on strict allergy diets, but I'd give this one a pass otherwise.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ktraynor

Reviewed: Jun. 1, 2010

Came out very good. Surprisingly rich. Next time I might cut down on the sugar, though, because this was much sweeter than I expected. I halved the recipe and baked it in an 8x8 glass pan for just under 35 minutes and it worked well. Thanks for a great dairy-free recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maus in the Kitchen

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: New York, New York, USA

Reviewed: Aug. 20, 2009

Suggestion: put hot mixture in freezer to cool, stir often. The first time I made this the hot liquid took hours to cool down. Butter cream frosting is delicious on top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lara VT

Reviewed: Jul. 6, 2009

Great spice cake for someone with dairy and egg allergies. We omitted the raisins. Would be a nice cupcake with icing.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JOEBERHARDT

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jun. 14, 2009

I always have the items needed to make this in the pantry. It is wonderful and a nice dessert to make on a budget. With our grocery budget shrinking, it is nice to have a recipe for something sweet that doesn't require so many "extras". This cake is nice enough for company. It would also be nice with a cinnamon glaze drizzled on top, or some powederd sugar dusted on top - if you were trying to dress it up. We like it just the way it is. I use 1 cup water and 1 cup leftover coffee. Also I reduce the nutmeg to 1/2 tsp. just because this is my own personal taste. I have made it both ways and I prefer less nutmeg, however my husband doesn't notice a difference when I do. Great served warm right out of the oven with a nice cup of coffee.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOONMYST17

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Feb. 22, 2009

My mother made this often when we were children. Somehow this recipe got lost though. I remembered that she made it in a jelly-roll pan, so that's what I did. I baked it for 30 minutes and then put a vanilla icing on it after it cooled. Yep, this was it. How wonderful to have this recipe back in the family. Thanks so much.

Was this review helpful? [ YES ]
0 users found this review helpful