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!

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.

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

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.

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!

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.

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.

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.

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!

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.

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.

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

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!

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.

Yummy! I made this cake with a little bit of changes. Used evaporated milk instead of milk,also added a teaspoon of honey, some raisins and almond. Changing milk to evaporated milk made the cake a bit richer and moist, if you like your cake a bit dense. I tried using regular milk and the cake turn out like any normal cake.Easy,no hassle and delicious! A keeper indeed.