Reviewed: Aug. 4, 2007

Really good cakeness. Reducing the white sugar to 1 cup and adding 2/3 cup brown sugar was a great suggestion. Whole wheat party flour worked great and I left out the walnuts. I forgot the salt, so I just added some to the glaze, which turned out really well. So moist and delicious,

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Jordan Smith

Cooking Level: Expert

Home Town: Cody, Wyoming, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Aug. 3, 2007

This was a good hefty cake. I added more spice and it wasn't ruined. I also added some miniature chocolate chips. Turned out good. Will definitely make again as you could play with alot of combinations on this one, thanks for the recipe!

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Bakergrrl

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 25, 2007

mushy consistency. needs more flavor-- more spices? after freezing and thawing, and adding a mollasses glaze, gets rave reviews. people think itt astes like pumpkin pie. my changes: * replaced oil with apple sauce * replaced 1 c. of flour with whole wheat flour

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summer

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 7, 2007

I made this for my husband's birthday party, and it was a hit, even with little kids, and I was worried about the amount of spice being too much for people, especially kids. I used half natural, unsweetened apple sauce and half oil, and it was plenty moist--no problem with dryness. I was really scared of the amount of spices, but it is a really good, full, robust taste and I'm glad I didn't cut back. I made this in a 9x13 pan, and it was a pretty deep cake; I also found I didn't have to bake the cake for nearly as long as the directions state (probably due to using a 9x13 instead of a tube pan). I topped it with the allspice cream cheese frosting from this site, and it was also really good. The cake is very filling and dense, so you will probably want to cut smaller pieces.

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NICOLES3

Cooking Level: Expert

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Reviewed: May 25, 2007

This cake is really good, although the second time I made it, I upped the salt to 1 TSP. I also added some cardamom and it turned out well.

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furious gnu

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Reviewed: Apr. 19, 2007

LOVED this bundt cake!! It was easy to remove from my pan using the PAM with flour spray. (I made mine substituting applesauce for oil). I usually insist on an icing with cake but this was so good I didn't stop after the first trial bite before making the glaze. Instead of the glaze though, I used a cream cheese frosting I had and loved it as did the family, I highly recommend trying this recipe!

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Stacey

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2007

I just got back from my Easter dinner and everyone just loved this! Including me! The only thing I changed was that I didnt use the cloves or allspice, only b/c i didnt have any, so i just added 2tsp of cinn. and 1.5tsp of nutmeg. It was so moist and was a good simple dessert with just some powdered sugar on top. Although my dad said it could use some cool whip. I will most definitely be making this again and again!

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SCITTI45

Cooking Level: Beginning

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Reviewed: Mar. 21, 2007

I love this cake. It is so good! I also added 1 tsp of ground ginger. Adds a little more flavor to it! We now make it the night before Thanksgiving (while everyone is anxiously waiting for the Thanksgiving dinner) this cake will please them. Give it a try! This is good with cream cheese frosting. Also great with mini chocolate chips!

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RSKELTON63

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Reviewed: Jan. 15, 2007

this cake is excellent! i added 3/4 cup golden raisins (soaked in 1 c boiling water and drained) with the nuts. also, i glazed the cake with 1 cup powdered sugar mixed with 4 teaspoons orange juice. perfect! remember, if you have a dark nonstick pan, watch your baking time - it will be slightly less!

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rebecca

Home Town: Grand Rapids, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 8, 2007

WOW! I just whipped this cake up in the midst of making dinner & lunches, supervising homework, doing laundry, and it couldn't have been easier! I just dumped everything into a bowl at once and mixed it up (I did make two changes - I decreased the sugar to 1.5 cups and replaced half the oil with applesauce.) IT'S SO GOOD!! I did not use nuts, as I knew my kids wouldn't like them, but I can tell nuts would have made it even better! I've gotta go have another piece!

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Kris Maas

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2006

It was just a little too moist. Make sure to cook it for a long time.

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Cozy Cafe Chef

Cooking Level: Beginning

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Reviewed: Dec. 2, 2006

Fabulous. Got so so many compliments. Definitely a keeper. So moist. Just pefect. Left the recipe just as it was.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2006

I made this following a few suggestions from other reviews: 1/2 c. oil & 1/2 c. applesauce; split the sugar to 1/2 brown and 1/2 white, and added 1 tsp. baking powder. It's very good and moist, better the next day than fresh out of the oven. First time I made it was with orange cream cheese frosting and the second time just a powdered sugar glaze. It's a matter of preference if you like the orange flavor. I think I will cut back slightly on the cloves; I think they overpower the pumpkin flavor.

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ArmyMom

Cooking Level: Expert

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Reviewed: Nov. 23, 2006

I've made this twice and everyone loved it both times. I used half the oil, as someone else recommended, and it was still plenty moist. The other change I made was, I used 4 teaspoons of pumpkin pie spice instead of the four separate spices. I frosted it (with cream cheese frosting the first time) and the second time I added about a cup of mini chocolate chips and just dusted it with confectioner's sugar. The cake is so yummy, it doesn't need frosting. I will be making this again.

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Debbie J.

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Reviewed: Nov. 22, 2006

This cake was very moist and tasty! My husband loved it, and he's not very big on pumpkin. I didn't have applesauce to use instead of the oil, but I will try that suggestion next time.

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SWEETANGEL69

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Reviewed: Nov. 22, 2006

This recipe is so excellent,I made this cake a few times already and even one for a good friend and she loved it, its so moist! With her cake i didn't add the nuts as she doesn't likethem and she still raved about it,I add the nuts to mine and sometimes I just dust the cake with powdered sugar. My sons also love it when I add mini chocolate chips to it too,no matter what this is just super excellent and I will be making it many times over!!!!!

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Eileen Hon

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Reviewed: Nov. 22, 2006

Yummy, made it last night, brought it into work today. All my co-workers loved it. I followed recipes to the tee, w/ the exception of I left out the cloves. (which I didn't have on hand) I don't think it made any difference. Very moist and festive!

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Darlene O

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Lincoln, Rhode Island, USA

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Reviewed: Nov. 14, 2006

I just made this beauty yesterday and it's delicious! Very easy to make and extremely moist finish. I was concerned the cloves would be too much, but it's not overly spicy.

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Kelly

Cooking Level: Intermediate

Home Town: Flemington, New Jersey, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Oct. 30, 2006

I made this cake in 25 muffins and they were de-vine. They were perfect after 20 minutes and got a nice chewy crust on top. The inside is moist and had a great texture and crumb. These are so flavorful they really don't even need frosting, but I put some cream cheese frosting on them anyways and they were awesome. I will use this reicpe a lot this fall for sure.

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