Reviewed: Nov. 7, 2009

I really liked this recipe. I loved that is really moist and that it's not too sweet. There's a good balance of flavors. My in laws who are French and aren't used to too many pumpkin based cakes, absolutely loved it too.

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Reviewer:

Lyn Jeulin

Cooking Level: Expert

Home Town: Sierra Vista, Arizona, USA

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Reviewed: Nov. 23, 2008

This is not really sweet and pretty dense. Nobody has touched it since our first taste.

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Reviewer:

KLR

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Reviewed: Apr. 29, 2008

I hate to be the bearer of bad news, but I didn't care for this recipe at all. I had extra pumpkin puree (from a can) so thought this cake sounded like it could be good. Unfortunately, it wasn't. The cardamom was completely overpowering for my taste, although my husband did like it. The texture is not light and fluff like cakes normally are, instead, it's heavy and dense. I thought the taste was better with fresh whipped cream or ice cream. One more thing, the cake was in the oven for 45 minutes before the knife came out clean. I don't envision baking this again, but I appreciate the recipe..

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