Reviewed: Sep. 11, 2009

Made this for my nephew's birthday. He is a big spice cake fan. I used evaporated milk rather than plain and baked it in 2 cake pans for 25 minutes. It came out perfect. (I frosted it with "Coffee Icing" by Carol on this site and that is to die for!) I am not rating it with 5 stars because it has far less spice taste than a box cake. I think it is a sophisticated looking and tasting cake however.

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debbeeT

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Reviewed: Mar. 9, 2009

This is a good spice cake which resembles pound cake. It baked in about 70 minutes in a 9X5 for me, and I probably should've pulled it out five minutes earlier because the edges got a little dark and crunchy. I didn't have a lime so I used lime juice. The flavor probably wasn't as strong but it was still good. I served it with Jay's Jamaican Jerk Chicken.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Feb. 4, 2009

I didn't make this recipe, but I assigned it to a guest at our Taste of the Tropics dinner party and she made it. Everyone at the party ate it and enjoyed it, and usually there is someone who passes on the cake (I have no idea why anyone would ever do such a thing!)...but it was very yummy and the perfect ending to our tropical and slightly spicy meal we had (Trinidad Stewed Chicken). She cooked it in a round cake pan instead of a loaf pan so it didn't need as much baking time and we served it with vanilla bean ice cream. I will make this myself sometime!

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Sydkidinla

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Reviewed: Nov. 23, 2008

I used this recipe to compliment a large caribbean barbeque and it was the perfect cake for the job. I loved the lime zest that was well tasted in the cake, but not over-dominant. Garnished the cake with slivers of pineapple, and lime slices. LOVE THIS CAKE!!

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Captain Ironspine

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Sep. 19, 2008

What a wonderful flavor of Grenada! I love the smell of these spices. I follow recipe exactly. Excellent texture and flavor. Definitely I will make it again.

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amanecer

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2008

Oh yes - this is a most excellent cake. I didn't have a lime handy so I zested a clementine. I also used fat free plain organic yogurt instead of milk to make it moister with a tighter crumb and baked it in an ungreased 9" springform pan (lined the bottomw with baking paper). It was perfect. Nicely spiced as is and the orange gave it a hint of sweetness. Drizzled the plates with honey before serving. DH ate 3 slices, and he's usually a chocolate guy. Thanks for the keeper!

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Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Jul. 11, 2008

Made this and took to work for our monthly breakfast. It was very well received. I baked just as directed (this first time). Next time I would probably up the spices also. But really good!

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Carol Kinney

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Reviewed: Jun. 6, 2008

Amazing! I love spice cakes in general, but this one was fantastic. I didn't have any limes, so I used orange zest instead. I also used coconut milk instead of regular milk as I already had some on hand. I added a little more spice and used a butter-substitute. I halved the recipe as I wasn't sure how it would be, but it turned out great! I couldn't stop eating it until it was gone! Definitely a keeper.

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Courtney

Home Town: Buffalo, New York, USA

Living In: New York, New York, USA

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Reviewed: May 27, 2008

I made in on mothers day and it was a huge hit, great recipe thanks.

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chenai

Cooking Level: Intermediate

Living In: London, Greater London, England, U.K.

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Reviewed: May 7, 2008

This cake is delicious. I doubled the spices and used evaporated milk as others had suggested. The cake was nice and dense and only needed a dusting of powdered sugar to make it perfect.

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asmith212

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Reviewed: Apr. 8, 2008

This a GREAT recipe!Perfect for "cake" people and non "cake" people ( being one myself!) I made a few changes based on some other reveiws. Used evaporated milk in place of the reg. ( adds creaminess and moisture)and since i had no limes in the house had to use some bottled lime juice in place of the zest.Also upped the spices, by adding the amount written on the recipe and then adding an extra half of those amounts. I was going to make an icing or glaze to go with this, but once i tasted it with some powered sugar on top, it was all over... it was too good as is to mess with any further!! I LOVE this recipe!! Perfect!

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gidget2100

Cooking Level: Intermediate

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Apr. 6, 2008

I took this to my supper club for latin night. I made it as written except I substituted coconut milk for the regular milk. Also sqeezed a key lime in. Baked for 55 min in a bundt pan and sprinkled with powdered sugar. Was a big hit at the supper club. Nice and moist, pretty dense with a crispy outside. Used the Passion Fruit Mousse recipe as a "topping". I didn't like it together but others did. I think it was great with no topping. I would make this again.

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Melinda B.

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Durham, North Carolina, USA

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Reviewed: Mar. 21, 2008

This is good - really moist - but don't shy away from the spices. I think it needs more of a kick, personally. I made a cinnamon-vanilla glaze to top it.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 24, 2007

The flavor of this cake was good however the texture was a bit dry. We used spices we brought back from Grenada and instead of the loaf pan, we baked the cake in a 9" round cake pan. We dusted the cake with powdered sugar then, to combat the dryness, we served it with whipped cream. It wasn't difficult to made but really not worth the effort of making again.

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cheefcook

Cooking Level: Intermediate

Home Town: Cape May, New Jersey, USA

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Reviewed: Nov. 14, 2007

Loved the smell of the spices! OMG how this reminds me of home! (yes Grenada). My aunt would be so proud of me for making this, I miss her! lol...It's a keeper, I will make this again & again! Yummy for breakfast as well! It's more like a bread, or *buns* Caribbean ppl do you know what I mean? Remember Christmas bun?! I miss those!

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~*~Tropical Spice~*~

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Jul. 14, 2007

Beautiful flavor. I took Zakiah's advice and used evaporated milk and the cake had the perfect moisture on the inside. The outside came out a bit overdone. I adjusted the time to 70 minutes because I was using a bundt pan but this was way too long. I will try again and bake for 65 minutes for this type of pan. Excellent flavor. Thank you Holly.

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K.Jean

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

Living In: Middletown, New York, USA

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Reviewed: Apr. 22, 2007

This cake is AMAZING. It's just perfect. I didn't have any allspice or limes. I used lemon zest instead. The outside is crispy and the inside is supermoist. I think 90 min was too long. Nextime I will bake tor 75 or 80 min.

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candace

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Apr. 16, 2007

delicious!! i subsuited the milk with coconut milk to give it more of an island flair. everyone love it! thanks for the recipe.

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islandmama78

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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Reviewed: Nov. 9, 2006

I've been making this cake for years now, and it always turns out great. I always change the kind of zest I use to whatever I have on hand and it still turns out delish every time. My hubby likes this a lot because he's not into super sweet stuff. Thanks for providing a such a wonderful recipe!

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DEANYA

Cooking Level: Professional

Living In: Sacramento, California, USA

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Reviewed: Aug. 24, 2006

This was great! I put it into a larger pan and it cooked for less than half the time the recipe says which was fabulous. I sprinkled it with sugar on top. I also made a topping for it that sticks with the whole theme. I sliced fresh peaches, and let them sit with fresh squeezed lime juice, some spiced rum, and sugar. It was awesome together.

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