Reviewed: Apr. 17, 2012

reduce sugar to 3/4 cup, reduce oil to maybe 5/6 cup, add 1/2 tsp (scant) nutmeg).... all with a still very delicious, moist cake :)

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Reviewer:

Michelle

Home Town: Torrance, California, USA

Reviewed: Mar. 27, 2012

doubled the cinnamon and clove, added 2 tsp nutmeg and 1 tsp of ginger. Batter was very stiff added more milk to cake mix consistency. Also added to chopped apples and raisins. Great use of sour milk !!Lightly frosted with cream cheese frosting.

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Reviewer:

Mary C

Reviewed: Nov. 9, 2011

made cupcakes and baked them for 25 minutes at 350 degrees Fahrenheit. Mine were not as moist as some in the pictures, but moist enough and delicious. I also doubled the spices as other reviews recommend.

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Reviewer:

Sobugg

Cooking Level: Intermediate

Reviewed: Oct. 8, 2011

Dry and tasteless. Not spicy, not moist, not sweet enough.

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Reviewer:

kimchi

Reviewed: Sep. 20, 2011

This cake is excellent! I followed the recipe exactly except instead of nuts I added some chopped orange-flavored dried cranberries from Trader Joes and a 1/4 cup of chocolate chips. I also added extra cinnamon. I was generous with the olive oil also. Cake was very moist and had a moist/chewy top, everyone loved it and I will definitely make it again. I think you could add anything - nuts, chocolate or butterscotch chips, dried fruits, it would still be great!

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Reviewer:

donna

Reviewed: Jul. 25, 2011

Excellent, moist cake! I followed the recipe, except I doubled the cinnamon, and replaced the nuts with raisins. AWESOME cake--you can't go wrong with this! Great quick cake for tea, especially if you've got no eggs in the house. Tip--the top gets crispy, so when you check it with a toothpick, be sure to break through the crispy top enough to see if the toothpick is truly coming out clean. If you just stick it straight in and pull it straight out, the crispy top may wipe the toothpick clean as you pull it out--and you may think it is done when it may not be. Also, the cake gets nice and brown and pulls away from the sides of the pan when it is done. When I told my kids to rate this from 1 to 5 stars, one gave it an 8 and the other said 20! :) Oh, and it is also good the next day.

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Reviewer:

a-mom-in-kz

Reviewed: Feb. 8, 2011

We like the flavor of this cake, but I made several adjustments based on reviews. A little dry, because I only used about 1/3 cup oil, rather than 1/2. My misjudgment. The raisins add sweetness, so I cut back the sugar to 3/4 cup. Other alterations: 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/2 cup raisins, and 1/4 cup chopped walnuts. Baked 35 minutes in 9x9 pan. Since mine was dry, the icing helped. Next time I'll use the 1/2 cup oil, as called for in the recipe. Thank you. : )

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Reviewer:

Dmseck

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Nov. 11, 2010

I don't usually like spice cake, but I had some sour milk I wanted to use up, so I tried it. I used brown instead of white sugar, applesauce in place of oil, 1/2 cup raisins with 1/2 cup walnuts, and added 1/2 tsp. each allspice and nutmeg. I used small loaf pans, and the results are really great! I've had lots of compliments from friends to whom I have given a loaf; they all thought they were wonderful. I'll make this again!

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Reviewer:

claire

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jun. 16, 2010

I followed the lead of others whop have reviewed this recipe by increasing the amounts and variety of spices, decreasing oil by half and adding 1/4 cup applesauce. I omitted the nuts and served the cake with "Lemon Sauce I" found on this site. Excellent!

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Reviewer:

NHORAN

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Merrimack, New Hampshire, USA

Reviewed: Apr. 30, 2010

I found this to be a tasty, light snack. I did replace the flour with 1 c. of wheat flour and added an extra 1/2 t. of baking soda. I replaced half of the oil with melted butter. I used all the spices I had on hand: cinnamon, nutmeg, cardamom, and ginger and added some chocolate chips as well as the nuts. I immediately made a second batch to share with friends. A GREAT way to use sour milk!

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