Reviewed: May 16, 2012

We thought this cake was delicious! I didn't make the frosting here and instead used a cream cheese frosting recipe.

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Apr. 16, 2012

I expected more from this recipe. I followed the cake recipe exactly (minus the icing) and the cake seemed to be too dry and spicy for me and my husband. I expected a really moist cake, because usually I put a tablespoon of sour cream in all my cakes to make them moist...but for some reason, this cake seemed rather dry. I also agree with one of the other reviewers--too much clove taste in the cake...Sorry, I won't be making this one again!

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Reviewer:

kristab

Reviewed: Jan. 8, 2012

Everybody RAVED about this cake. I was in a hurry when I made it, so did not separate the eggs. The only other change I did was to add 1/4 tsp of nutmeg to the batter. I didn't put any frosting on it - just powdered sugar - and it was all gone before I could get a piece. My son in law said it reminded him of a spice cake his mother used to make. I cooked it in a bundt pan for 38 minutes.

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Reviewer:

Melinda Wright

Cooking Level: Intermediate

Reviewed: Dec. 19, 2011

Fantastic. I did use a cream cheese frosting in place of the frosting recipe provided here, but the actual cake was delicious. I made it for my parents' vow renewal, and they loved it.

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Reviewer:

Saraphim

Cooking Level: Intermediate

Reviewed: Aug. 17, 2011

I loved this recipe. Like many of the other reviewers, I used a different icing though. I topped it with a maple buttercream and it was so good. Beating the egg whites works so well at keeping this cake from being as dense as most spice cakes. Since trying this recipe, I now beat the whites before adding them to my banana cake. Thanks for a great recipe!

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Reviewer:

KWQ111

Reviewed: Apr. 13, 2011

Out of this world

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Reviewer:

humingbirds2000

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Chinook, Montana, USA

Reviewed: Dec. 26, 2010

I do not recommend this recipe. Calls for way too much cloves and causes a bad after taste.

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Reviewer:

Coleyfresh

Cooking Level: Intermediate

Reviewed: Oct. 5, 2010

Made this for my sister's hubby's birthday with cream cheese frosting. This cake was moist, and so yummy! They both asked if they had to wait another year for another one. Thanks for a keeper!

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Reviewer:

767

Reviewed: Sep. 15, 2010

I loved this cake!!! It has a nice spice flavor with out being too spicy. I just added the whole eggs to the butter and sugar, not beating the whites and folding. I put it in a bunt pan and put caramel frosting on it. This is a keeper!! Thanks Edna.

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Reviewer:

Cora K.

Reviewed: Aug. 25, 2010

I had never made a spice cake before and was asked to make one for a wedding last week, so I turned to the the AR recipe exchange and they came through...again! I did not have the allspice so substituted pumpkin pie spice which was suggested in another recipe, great idea! I found this to be a wonderfully moist, comfort cake! I did not make the frosting as the groom had requested cream cheese frosting, which I thought was perfect for this cake! I had never made a spice cake before, but I am definitely making this one again...and for myself this time!

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