Reviewer:

Tina92781

Cooking Level: Beginning

Home Town: Chantilly, Virginia, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Feb. 20, 2011

delicious, moist, everyone loved it! I tend to add more nuts than called for, but that's my family's preference.

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4 users found this review helpful

Reviewer:

mamamar

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jan. 22, 2011

I made as directed the first time and decided I wanted less oil, although it was wonderful as written. Second time, made it with 1/2 applesauce to replace some oil, and reduced sugar to one and 1/2 cups instead of 2 1/2. Used part brown sugar instead of all white. For 3/4 cup of the all purpose flour, I subbed some rolled oats and white whole wheat flour. Increased spices a bit and added chopped dark chocolate. Excellent! Thanks for a great base recipe that is very flexible!

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5 users found this review helpful

Reviewer:

whisk&spoon

Reviewed: Nov. 25, 2010

I LOVE this recipe! It is the perfect balance of sweet/spicy and makes a great background for whatever you want to pair it with. I also used applesauce, but used Splenda, rather than brown sugar. The one addition I made was 1/4 tsp of cayenne. It was not hot, but just warmed it up a little. I baked this in a jelly roll pan and made a torte of it, using a sweetened cream cheese between the layers, alternating orange zest and chopped dried cranberries. It is AMAZING.

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7 users found this review helpful

Reviewer:

LUVAPEI

Cooking Level: Intermediate

Living In: El Dorado, Arkansas, USA

Reviewed: Nov. 23, 2010

Amazing, and I followed the 1/2 cup oil, 1/2 cup applesauce. The cake was so full of flavor and moist. The *First cake I made didn't rise and I noticed this about halfway through the baking - it was then that I realized I never added the baking soda! I let it finish cooking and although it came out half the size, the flavor was fabulous. I'm going to use it in my 'pumpkin muffin stuffin'. :)

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7 users found this review helpful

Reviewer:

RESONNANT

Cooking Level: Expert

Reviewed: Nov. 23, 2010

This is so yummy! I made it in mini bunts and cupcakes and I only took 20 mins for the mini bundt. I was also out of cloves and nutmeg, so I doubled the other spices and it was still delish! It was a huge hit in our home.

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4 users found this review helpful

Reviewer:

SugarFemme23

Reviewed: Nov. 17, 2010

Allspice is not actually comprised of separate spices. It is a plant entirely in itself and does add a difference to recipes. But, it can be substitued with a collection of the spices cited.

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6 users found this review helpful

Reviewer:

Brenda

Reviewed: Nov. 9, 2010

this cake was yummy but imine stuck to the bunt pan. I will use a regular cake pan next time. I also used fresh pumpkin instead of canned its better and better for you. as a rule you should always use fresh instead of canned!The taste was great! Kim

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4 users found this review helpful

Reviewer:

Kramos

Reviewed: Nov. 4, 2010

Incredibly tasty, very moist and aromatic. I tested this cake to see if it was a viable option for Thanksgiving and now am certain that the extended family will be very impressed! I didn't add icing or decoration this time around, but the cake stands well on its own.

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4 users found this review helpful

Reviewer:

RMart

Reviewed: Sep. 5, 2010

Wonderfullymoist flavorful cake. I used 1/2 c oil and 1/2 c unsweetended applesauce. In addition to the nuts, I added 1/2 c dried cranberries. Everyone in the house gave it 5 stars. Sending some to my daughter at college.

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10 users found this review helpful