I had been pretty busy this week and hadn't had a chance to go to the store for milk or eggs, but wanted something to eat for breakfast. I found this recipe and decided to make it as a coffee cake type breakfast. I don't like rasins so I didn't add them. I would have loved to have added nuts, but didn't have any(I need to go shopping!). I did add a little bit of rum axtract to the boiled mixture and then sprinkled brown sugar and cinnamon on top before baking. Other than that I followed the recipe. The cake was heavy, but it wasn't dry. The taste was great and it filled me up for sure with my cup of coffee! I will make this cake again.

I LOVE this cake recipe!! My Grandma is a veagan and I made it for her Birthday. It was Perfect!!! Although it was a little "rubbery".

nice! i expected it to crumble as most eggless cakes do but it held together surprisingly well. i added more cinnamon sugar as don't have nutmeg. it's a little plain on its own so i sliced and sandwiched it with jam and made a frosting using a cream cheese substitute made of tofu. turned out just nice for my cousin, who's allergic to just about everything!

Thank you so much. I just spent 20 minutes hunting for a spice cake that won't make my friend can eat.

This is a wonderful recipe. I didn't have any allspice, so I used ground cloves. I also didn't have raisins, but I wouldn't have used them anyway since my hubby and I do not like them. Cake is flavorful and moist. I served it with vanilla ice cream. Yum!

It was great. I used currants instead of raisins and I topped with with vanilla cream-cheese icing.

Not too bad, a good way to make something when there isn't much left in the cupboards.

I made this cake into mini muffins and served them for breakfast. They were excellent!

I made this so one of our b-day guests could have cake with us. It is a very heavy, dense cake with a great taste. I increased the spices to 1 tsp. each & added an orange glaze as suggested by another reviewer. Everyone was surprised at how yummy this 'everything free' cake tasted.

Fantastic! I omitted nutmeg and allspice and added instead 1 tsp. of applepie spice. I also added 1 tsp of vanilla. I guess you can totally change this recipe to anything that suits you. Its so moist and yummy. Next time I'm adding brown sugar and cinnamon on top. Definately a keeper.

Very good! Very moist and dense cake. Didn't change anything, except double the cinnamon. Also added an orange glaze( icing sugar and orange juice) to the top once it was out of the oven and cooled a bit. I'll definitely make it again!

I used Craisins instead of raisins plus I added about 2 TBS of chopped walnuts that I had left. I omitted allspice as we didn't have any. I added a tablespoon or two of cocoa so that the cake would be a little chocolatey (but not too much!), and I used margarine instead of shortening. Other than those changes, I followed the recipe... And... It was great! It took longer to cook, more like 30 minutes, but it's a nice change! ESPECIALLY with the cocoa. I really enjoyed the spices and cocoa together. My daughter is eating some with ice cream right now. Thanks, Kathy, your recipe is awesome!

One of my favorite recipes. I subsituted the allspice for cloves and doubled all of the spices to a teaspoon. I also subsituted the shortening for margarine and the the raisins for walnuts. Very good!

I give this a middle of the road rating because my family was split on the cake. The kids loved it! Plain and simple, they could've ate the whole cake themselves. As for my husband and I, we found it to be much too heavy for our liking. I also had to add 10 extra minutes of baking just to get the center cooked completely. The taste was fine but the texture was very poor.

I can't believe this actually tasted really good, my spices were stale so I tripled the spices. My husband is very picky and he actually said it wasn't bad.!!!!!

absolutely delicious! i combined it w/another recipe i found (changed white sugar to brown, added 3 TBSP shortening, doubled the cinnamon, added 1/2 TSP ground cloves, only used 1 C water and used 2 1/4 C cake flour) and cooked it into 11 cupcakes, which cooked for 25 minutes. but in the end, i have scrumptious little spice muffins!

Everybody in my family just loves this cake. Whenever i make it, it gets over in just a day !