Reviewed: Apr. 24, 2012

Outrageously good. Great as dessert, leftovers with coffee the next morning.

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Reviewer:

BAMOM247

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Birmingham, Alabama, USA

Reviewed: Feb. 17, 2012

This is an excellent cake recipe! I did bake it in a 9x13 pan and it was perfect. I did not make the broiled icing however, I was in the mood for caramel icing so I made that instead. Wow! Deliciousness!!! Try this recipe & you won't be sorry if you like spicy spice cakes. (Make sure your spices are fresh.) It reminds me very much of gingerbread (cake). Thanks so much for sharing this recipe with us!!!

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Reviewer:

HerbsMrs

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: High Level, Alberta, Canada

Reviewed: Oct. 22, 2010

So good! The cake is just a basic spice cake, but the topping makes it sweet, rick and gooey. One problem I encountered was that it was too much for the pan - I ended up with topping in my oven. Next time I will try a larger pan. This will be a favourite around our house for years to come - thanks! EDIT: Made again in a 9x13 pan. Reduced cooking time and added some extra coconut and pecans to the topping, just to ensure there was enough to cover the larger cake. I also broiled the topping for just a couple of minutes until it was golden brown. If you do this, stay close to your oven - it doesn't take long. I love this cake and will continue to prepare it in the larger pan to save the mess. Thanks for the great recipe!

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Reviewer:

LEELEE6

Cooking Level: Intermediate

Home Town: North Battleford, Saskatchewan, Canada

Living In: Warman, Saskatchewan, Canada

Reviewed: Jul. 7, 2010

I left off the pecans for my husband, but we all liked the cake. It is an excellent spice cake, but the topping was a little chewy.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Mar. 14, 2010

Fantastic cake! Moist and dense and delicious. I omitted the egg in the icing and broiled it for a couple of minutes. Rave reviews from guests.

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Reviewer:

Mickey

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Eureka, California, USA

Reviewed: Jan. 30, 2010

Delicious!!

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Reviewer:

Susan

Reviewed: Aug. 29, 2009

We thought this was very good. The icing was NOT like German Choc. cake icing, but it did add a lot of moisture to the cake and had a good flavor.

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Reviewer:

J. Marsh

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

Reviewed: Aug. 26, 2009

It was good but not great! The icing did not turn out as expected. Some reviewers said it was just like German Choc. cake icing. I probably won't make it again. Kids didn't get too excited about it even though we did end up eating it all.

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Reviewer:

KarenS

Reviewed: Aug. 13, 2009

I have the postcard that my aunt mailed the recipe to my Mother on in 1964. It is really delicious. We always added a small can of crushed pineapple and my mother use to add some drained fruit cocktail instead of the pineapple but the pineapple is my favorite.

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Reviewer:

707

Reviewed: Aug. 12, 2009

This is what we call "The Reunion Cake" as Great Great Gram always brought it...several of them in fact. We, too, placed it under the broiler, after frosting, "to bubble". Mmmmmmmm, so good and great memories.

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