Reviewed: May 6, 2012

This is a wonderful molasses cake, very moist. I even used egg replacer as my son is allergic to eggs and it still turned out great. The only reason I can think of for the bad review is they used cooking molasses. I tried the cooking molasses once and never again. The taste was awful. From then on, I've always used fancy molasses. I've never gone wrong with it.

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1 user found this review helpful

Reviewer:

Kim Jarvis

Reviewed: Sep. 4, 2011

If you like molasses you will LOVE this cake! AWESOME cake! Perfect! Made as recipe said.

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3 users found this review helpful

Reviewer:

American

Cooking Level: Intermediate

Reviewed: Dec. 30, 2010

Delicious! Perfect Cake.

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3 users found this review helpful

Reviewer:

ChocolateQueenofManitoulin

Reviewed: Nov. 11, 2010

Wonderful cake but you have to like molasses. Did cut sugar in half (molasses is sweet enough). From reading the ingredients it is very apparent it is for molasses lovers only and if you want to cut back on the molasses flavor subsitute corn syrup.

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6 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Sep. 29, 2010

I think this is my new favorite dessert! I topped mine with a bit of cool whip and it was awesome!!!

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5 users found this review helpful

Reviewer:

autumnharvest

Reviewed: Jan. 29, 2010

We just made the cake and it was awesomely good!!!!! :) I recomed anyone to try it it's delicous

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3 users found this review helpful

Reviewer:

maddy111

Reviewed: Dec. 24, 2009

This is just what I've been looking for! My grandmother and her mother made these for me as a child and they were absolutely delicious. Unfortunately, they passed away before anyone got the recipe. This is soooo close to theirs that it brings back very fond childhood memories. I've made this recipe a few times as is but I now add a bit more molasses to mine (approximately 1/4 c) as the coffee seems to actually weaken the flavor IMHO. All in all, it is a fabulous cake, great with coffee or milk or just plain water. And luckily, I can keep this tradition going in my family. Thanks Robin!!!

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Reviewer:

GODIVA359

Cooking Level: Expert

Reviewed: May 5, 2009

I made this yesterday. It turned out great. The whole family liked it. I used water, not coffee. I don't see anything wrong with this recipe, it deserives 5 stars!

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9 users found this review helpful

Reviewer:

Gloria

Cooking Level: Intermediate

Reviewed: Feb. 11, 2009

I love this cake and often eat it plain with my coffee in the morning. But when I want a special dessert I add a peanut butter icing on the top -- put the icing on while it is still warm out of the oven. Magnificant in taste and so original. Everyone I serve it to absolutely loves it ... try it with the peanut butter icing - you won't regret it!

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8 users found this review helpful

Reviewer:

double W

Cooking Level: Intermediate

Home Town: Woodstown, New Jersey, USA

Living In: San Francisco, California, USA

Reviewed: Nov. 4, 2008

This is for sure a health freaks recipe. I use 100% whole wheat and of course brown sugar. This is my favorite! Obviously, if you are not fond of molasses....Don't try it!

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8 users found this review helpful