The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 14, 2003
I thought my family would enjoy this so i gave it a try last christmas, they loved it i ended up making 3 more for my family and about a dozen to give away!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 15, 2003
I make about 1 bundt cake or pound cake a week. This is a great alternate to a regular pound cake! We loved it! Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 10, 2003
This is one of my favorite cakes to make in the fall, although it's great anytime. I've gotten many recipe requests for this cake. Delicious. I like lightly toasting the nuts (at 350 F for 8 minutes or so) before adding them to the cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 17, 2003
This cake was very good! I made it for a dessert contest at work around Halloween - I baked 12 little mini bundt cakes and used 2 cakes together to make mini-pumpkins. I used frosting to keep the 2 cakes together and then placed them in a baking dish of crumbled oreos and chocolate pudding (you wouldn't think chococate and pumpkin cake would go together, but they do!) I brushed the pumpkins with glaze(using powdered sugar, milk and a little red and yellow food coloring), let them dry, and then glazed them again and used green frosting to create stems and vines. viola! pumpkin patch!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 9, 2003
wonderful and was it easy to make! i actually froze some for a later desert and it tasted just like i had made it that day....thank you my family just loved it
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 3, 2002
This was a good "cake" but it called for too much flour and too much oil. It was very heavy and it turned out more like a bread than a cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 24, 2002
Good moist cake, but it didn't knock my socks off. Nice for a seasonal take on a bundt.
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Cooking Level: Intermediate

Living In: Franklin, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 11, 2002
This was great! All of the spices added wonderful flavor and the pumpkin made it extremely moist. I would definately recommend it--but be sure to hide a piece for yourself--it goes fast!
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Mountain Home, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 10, 2002
Absolutely awesome! Made this for church coffee hour and 2 people asked for recipe. It tastes terrific with real whipped cream. I used a bundt pan, and because it was a dark teflon one I decreased the temperated about 10 degrees. It came out perfect made exactly as the recipe states. Would probably freeze well, too. If you need an excellent Fall desert that is simple, delicious and tasty, you have to try this!
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Home Town: Lake In The Hills, Illinois, USA
Living In: Crystal Lake, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 30, 2002
I love anything pumpkin and had to try this. It was much better than I thought and tasted oooooh so good. So moist I couldn’t believe it. Instead of all the spices I bought pumpkin pie spice from my grocer because it has a few things all spice does not. I made this as cupcakes for my co-workers with cream cheese frosting and they all raved about it and had to have the recipe. Oh I work with all men so it has to be good for them to get into the kitchen. Yummy is all I can say. Thanks for sharing this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 28, 2002
The blend of spices really gives this cake nice flavor! I normally prefer to make cakes with butter and/or margarine versus oil, so next time I will try that. Oil does make the cake moist, but butter gives much more depth of flavor. I baked the cake in a tube pan and frosted the top portion of the cake with an orange cream cheese frosting. The frosting: 6 oz. cream cheese, 3 T butter, 1 1/2 T freshly squeezed orange juice, 1 T grated orange rind, 1 t. vanilla extract, and enough powdered sugar to make the desired frosting consistency (approx. 2 cups). The cake and the frosting make a great combination!
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Cooking Level: Expert

Living In: Hackettstown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 15, 2002
One word: DELICIOUS!!! I was a bit confused as to why the recipe called for "Allspice" AS WELL AS cloves, ginger, and cinnamon which are all components of "Allspice." (I went into Allrecipes' substitutions chart and found that "Allspice" was comprised of ginger, cloves, and cinnamon.) But hey - it worked! Thank you D. Adams! This was a hit with my 7-year-old as well as with my whole office!!! It was very moist and no frosting was needed, just a light dusting of powdered sugar - yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 9, 2002
Best pumpkin cake I've ever had. I had to refrigerate it over night because I was tired, but it turned out perfectly fine. Two thumbs up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 4, 2002
This was so good, and I don't even like pumpkin! I used it to make pumpkin cupcakes for my son's class snack. The teacher thought it was just wonderful. I will definitely uses this again! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 2, 2002
Fantastic! I get requests & compliments on this constantly! I DID make a change & a substitution. I use less sugar - 1 3/4 cups. I was out of pumpkin one day & used squash instead - a big hit! If you have access to Pampered Chef's Cinnamon Plus - use 4 tsp of that instead of the separate spices. This recipe is a family FAVORITE!
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Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 6, 2002
This was soooo moist and delicious. My kids didn't like it, i think because they knew pumpkin was in it, but it didn't matter because my husband and I ate 1/2 of the bundt cake by ourselves after dinner. I will finish it off when I go home. Wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 16, 2001
Delicious. My husband ate most of it and he doesn't even like pumpkin. :-)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 11, 2001
Very good cake. Nuts and raisins add good taste
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 1, 2001
Absolutely delicious! Got rave reviews. This recipe is definitely a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 31, 2001
Easy to prepare, moist, and tasty. Not too spicy either. You can cut the cooking time in half if you use a 13x9 rectangular baking dish.
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