Reviewed: Aug. 10, 2009

Moist and fluffy! Works well with fresh figs= 1lb. Added lemon zest for extra aroma. Nonfat yogurt can be substituted for butter milk.

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Reviewer:

Mamamia

Cooking Level: Intermediate

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Reviewed: May 18, 2009

This is an excellent base recipe for some great fruit cakes. I actually made a recipe of bananas foster and coarse mashed half of the cooked bananas into the spice cake batter. the remaining sauce and bananas were used to glaze and top the cake. the results were outstanding!! definitely a keeper!!

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1 user found this review helpful

Reviewer:

Pugnificent

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 17, 2008

delicious! I made a few modifications... mainly due to what I had on hand. I used yogurt instead of buttermilk and hazelnuts instead of walnuts. next time I will use a little more spices, not quite spiced enough for my taste, but still quite lovely. I also baked the batter in a mini-muffin pan (15 minutes) which makes them easy, handy snacks.

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Reviewer:

raeart

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Reviewed: Oct. 9, 2004

I really liked this cake. I made it once with just white sugar. Then I made it a second time and used half white and half brown. Excellent both ways! The buttermilk really makes the difference too. I used pecans instead of walnuts too. Just as good.

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15 users found this review helpful