Reviewed: Jun. 4, 2011

Very good overall. The one adjustment I made that I think helps overcome the blandness is putting the cardamom in the batter (1/4 tsp.) instead of on top, and bumping the ginger up to 1/2 tsp. Also drizzled a very light vanilla icing on top. Shared these with some friends and they loved them.

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Reviewer:

lizzie279

Reviewed: Mar. 17, 2011

Great little cakes! I had to make some adjustments because of the flour, I have to have gluten free. I was a little worried, but the cakes turned out perfect. It seems like there needed to be more spice-ing up to these so I did double the cinnamon, put in 1/4 tsp of ginger AND nutmeg and just a dash of allspice. I also added 1/2 tsp of vanilla. Since I didn't have self-rising flour I added 1 1/2 tsp of baking powder and 1/4 tsp of salt to make up the difference. Information on the icing would have been nice, or at least a link to the one used. And one last thing, cardamom should NOT be optional! And there should be more than just a pinch. Thanks for sharing. : )

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Reviewer:

BettyLuvs2Cook

Reviewed: Jul. 21, 2009

Good! Yummy and simple to make.

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Reviewer:

Caitlynn

Cooking Level: Intermediate

Reviewed: Mar. 19, 2009

These were good but I think the margarine made it taste greasy. I will make them again and use real butter to see if it works better.

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Reviewer:

Amberlynn

Cooking Level: Beginning

Living In: Towson, Maryland, USA

Reviewed: May 5, 2008

they were delicous!!! i made my own honey-peanut buttercream icing to go on top and i added 1/4 teaspoon nutmeg and ginger. other than that they were excellent

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Reviewer:

Milly

Reviewed: Mar. 13, 2008

This is a great recipe and these come out so great. They are just the right amount of sweetness that even those that don't care for sweets fall in love with them. I have my kindergarten class make them with me every year for St. Patricks day events and even my pickiest ones eat them! Thanks for the recipe it lives in my cookbook!

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Reviewer:

swhithorn

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: San Jose, California, USA

Reviewed: Oct. 19, 2007

I've given this a three because the cakes I made were gorgeous but I made a few alterations to the recipe based on the comments so if I'd kept to the original recipe it would have been too dense and not spicy enough! I added just over a cup full of flour and added a teaspoon of mxed spice in with double the amont of cinnamon and ginger specified. I also Iced these with a cinnamon butter icing and they were delicious! Ligt, fluff, spicy and satisfying.

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Reviewer:

ENGLISHLADY

Reviewed: Aug. 29, 2007

There is far too much flour in this recipe to be considered a true British "fairy cake" recipe. It comes out much more like a muffin/bread product with this much flour (unless you use extremely fine and low gluten flour like cake flour). SO, if you really want a true fairy cake and something a lot less dry you should reduce the flour to just over 1 cup (a heaped cupful). This will be more accurate, and more moist! Still I give this recipe 3 stars because it's basically good, just the proportions are slightly wrong.

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Reviewer:

Cherry Rae

Cooking Level: Intermediate

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 18, 2007

My whole family really enjoyed these. The spice blend is nice and sweet without being too sweet. We topped them with just confectioner's sugar but next time I may try just a little drizzle of glaze and maybe some cinnamon sugar. Came together really easily too!

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