3 points: 1. I used whole spices (except ginger) and ground them fresh for the recipe; the amounts given were very good and the results flavorful. But I can see pre-ground spices would be very bland, in the amounts given. 2. the seasoning was OK, but not well rounded. The second time, I added 1/2 tsp freshly ground black pepper and 1 Tbl orange zest. Much better. In the future, I'll also add a 1/4 tsp orange essence or oil. 3. Pan size is all wrong. The batter filled 9" square pan within 1/2" of the rim. I scraped it into a 9"x13" pan and it still baked up 2" thick. (Of course, the recipe does call for an unusually large amount of leavening; a more normal amount would be 1/2 tsp soda.) I had no problem with dryness, which I find interesting considering the larger pan and how frothy the batter is. FYI, I baked it 40 minutes.
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3 points: 1. I used whole spices (except ginger) and ground them fresh for the recipe; the...