Reviewed: Sep. 28, 2009

I used melted butter instead of oil for a better flavor n texture. Also I added more spices: ginger, mace and poudre douce..boput half teaspoon each. To keep it moist n fluffy, I used an egg beater, rotating bowl to gets lotsa air in there. This is the key. A gret recipe and will use again. Thanks

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waosanego

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Reviewed: Jul. 5, 2009

Agree with other reviews- needs more moisture- and I almost trippled the spices! I think applesauce vs oil would be the defining moistness I'm looking for.

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honeybee52000

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Reviewed: May 28, 2009

I like a moist cake...having read the previous reviews...I used their suggestions and added some of my own. Following the original recipe...I amended as follows: whole wheat flour in place of all purpose flour; 2 tsp. cinnamon; 1 tsp. cloves; .5 tsp. nutmeg; 1 tsp. vanilla; .5 c. applesauce in place of oil. Moist...good flavor...put remaining applesauce on top of servings of warm cake! Ummmmmm.... Main reason for wanting the recipe was to not waste 2 cups of sour milk...so good...I made a second cake! THANK YOU!

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BATV

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Reviewed: Nov. 13, 2008

I made this into a carrot cake by adding 1-1/2 cups shredded carrots. Due to allergies, I substituted 2-1/2 cups barley flour for the flour, used lemon juice to sour the rice milk, and left out the walnuts. Some suggested eggs would be an important addition so, since I can't have eggs, I added 2 Tbsp. tapioca starch for a binder. Also added 1 tsp. vanilla. Immediately after taking it out of the oven, I poked holes all over the top of the cake and poured a lemon glaze on top. Lots of rave reviews on this!

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Pat

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Reviewed: Apr. 18, 2008

This was a great way to experiment with sour milk!

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Irene

Home Town: Nashville, Tennessee, USA

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Reviewed: Jun. 28, 2007

I added the extra spices, as suggested above. This cake tasted WONDERFULLY, but I had one MAJOR problem. When I pulled the cake out of the oven after the 45 minutes, I did the toothpick test, and it came out clean, so I knew it was done cooking. I let it sit overnight so that the spices would mix well. When I pulled it out this morning to cut it apart and get it ready for our brunch, the middle had fallen, so that it was half the height of the rest! Add insult to injury - I cut it in half, and in the center of the cake was uncooked cake. How it could have been uncooked after I tested it, I don't know! But I had to throw out about half of the cake. Major waste.

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Miss Dusty

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: May 23, 2007

This recipe makes a nice moist cake. I did punch up the spices, doubling the cinnamon and cloves, and adding a tsp. or ground ginger, because I like spicy cakes. I made a lemon glaze for the top, which also added some nice flavor. (Cream cheese ising would have been better, but I had lemons, not cream cheese!) Tastes better the second day.

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JScrappy

Cooking Level: Expert

Home Town: Columbiana, Ohio, USA

Living In: Newport News, Virginia, USA

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Reviewed: Sep. 25, 2006

My family loved this snack cake and I found that the vanilla was missing. I maked it twice and it was taster with the vanilla. It was very moist and the spice was very evenly blended. I also dusted it with powered sugar for the after dinner table.

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MOONSTARR1

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Reviewed: Feb. 11, 2005

Moist as oil based cakes are typically. However, heavy as oil based cakes tend to be, as well. Replacing half the oil with unsweetened applesauce lightens things up a lot without compromising moistness. The addition of 1/2 tsp baking powder resulted in a higher, lighter cake, as well. This recipe is very pale in flavor. Spice cakes should have a definite, robust taste, redolent of the spices used. Results were helped tremendously by doubling the cinnamon and cloves, adding ground nutmeg, allspice, ginger and mace (1/2 tsp of each.) As you can probably guess, I feel there is potential with the given recipe, but just too much need for adjustments to merit a higher score.

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Baricat

Cooking Level: Professional

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Reviewed: Nov. 23, 2003

This was pretty good. Left out the walnuts and used applesauce for the oil to cut the fat, which worked out pretty well. I might've liked a hair more spice. It was a good way to use up some sour milk.

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Erimess

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2001

Maybe not one of the most outstanding cake recipes ever, but this was very simple to make, and a worthwhile use of milk gone sour. I made it in a jelly roll pan so it wouldn't be too thick for the kids. Baked up nice and stiff, but not hard, great for finger food.

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