Whew - I just wanted a quick, moist spice cake that didn't really even need a frosting. I just made the recipe as stated with a few adjustments for high altitude. I was confused because it said original recipe - 1 - 9 inch pan but called for 2. The batter seemed really stiff and I decided to check them at 1/2 cooking time-they were already done! The cakes were really crumbly & slightly dry and bland so I make the orange glaze from another recipe, adding some almond and rum extract & poked holes in both layers to soak it up. I also added chopped pecans on both layers. I think it's OK, but not fantastic. Maybe it'll be better in morning after soaking a bit in fridge. A cream cheese or whip cream frosting would probably be good too. It's just a lot of tweaks for what should be a simple spice cake.
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Whew - I just wanted a quick, moist spice cake that didn't really even need a frosting. I...