Reviewer:

Alexis

Cooking Level: Expert

Reviewed: May 11, 2011

My family and I loved this cake. I used butter intead of shortening and left everything else the same. It is mildly spiced and delicious. We ate it plain and it was gone in a day. Great recipe!

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Reviewer:

Marguerite

Reviewed: Apr. 12, 2011

I would give this 5 stars, but it really needed the additional spices other reviewers suggested. I used an apple spice icing recipe I found on here and the combination was delicious.

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Reviewer:

ChefIbrahim

Reviewed: Mar. 15, 2011

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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Reviewer:

wyomingnan

Reviewed: Mar. 4, 2011

What a disappointment. It was very dry and the flavor was not like any spice cake I've had before. Will not make again.

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5 users found this review helpful

Reviewer:

Sherry

Reviewed: Oct. 28, 2010

ewwww

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Reviewer:

missiebp

Reviewed: Sep. 23, 2010

I added the extra spices as recommended and baked a dozen cupcakes. I did not overcook them, but thought the cake was dry. I added 1/2 cup boiling water to the other half of the batter, baked it in a square pan and it was awesome. Next time I make this I will add 1 cup boiling water to the batter! (Similar to Hershey's perfectly chocolate cake)

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Reviewer:

JENBERRYBROWN

Cooking Level: Expert

Reviewed: Jun. 28, 2010

One look at the instructions for this recipe made me doubt the fluffiness, so I made it using the same ingredients, but as a usual cake. Beat shortening(or butter) with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk and beat for another minute or two before pouring into prepared pans. Came out truly magical! It could use a little more spice, perhaps some allspice or more cinnamon. Otherwise, absolutely delicious!

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Reviewer:

Regina Hitchcock

Reviewed: Nov. 7, 2009

Great cake!! I added a little nutmeg and replace the shortening with butter, like many of you did.. amazing! I topped it with a cream cheese frosting, and it was a big success!!

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Reviewer:

audrey.22

Reviewed: Nov. 22, 2008

Actually, I haven't tried the recipe yet, but I have been looking for years for my old favorite "Magic Spice Cake" recipe. It was put out by one of the cake flour companies, and I made it in the forties. It was one of the "new" one bowl cakes, and used sour milk that was created by putting vinegar in regular milk. This sounds a lot like the recipe. I won many prizes at the Umatilla (Oregona) County fair in the special cake category with this recipe. I used to frost it with sea foam frosting. I'm really hoping that this is the recipe I've searched for so long!

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4 users found this review helpful