Reviewed: Feb. 27, 2012

I made this into cupcakes, and they took 20 minutes to bake. The crumb has the perfect consistency-soft and moist, not dense or spongy at all. If only all my other cupcakes came out like that! The flavor is very good, too, and reminds me of gingerbread.

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Reviewer:

Loves to Cook

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 20, 2011

I made this cake into cupcakes and it was superb. I (of course) made some changes. I omitted the water and subbed a half cup roasted applesauce for the shortening and 2 rounded tbs of plain Greek Yogurt for the milk. I also added raisins and will likely add walnuts next time. For the frosting, I used 8oz of cream cheese, 1/2 tsp of vanilla extract, and 3/4 cup of powdered sugar. I can't imagine how sweet 2 cups would be!! If you're unsure about this recipe, try it. You'll be pleasantly surprised.

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Reviewer:

mycenia

Reviewed: Oct. 1, 2011

I was highly skeptical. Basically, you throw every thing into a bowl and mix. It really shouldn't turn out well. But it did, and it's amazing. This is a delicate and fragile delicious cake. It tastes more like pumpkin than any thing else, but it's much lighter than any pumpkin cake recipe I've found. This is a new 'go-to' recipe for me. I'll make it again and again. Easy and delicious!

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3 users found this review helpful

Reviewer:

CathyCF

Cooking Level: Expert

Home Town: Jeffersonville, Indiana, USA

Reviewed: Aug. 28, 2011

I had my reservations about this one, but it turned out great. Super moist even 4 days later. I used a cream cheese frosting I had left over from a previous project. Even my husband liked it and he's not a sweets person.

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Reviewer:

naggnwitch

Cooking Level: Expert

Living In: Athens, Texas, USA

Reviewed: Mar. 10, 2011

Very very good! Substituted the shortening for equal amount of applesauce, added 1 tsp of nutmeg and 1 cup chopped walnuts. Made it twice this week. A hit here :)

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13 users found this review helpful

Reviewer:

Lucy

Reviewed: Jan. 10, 2011

I made this into healthy muffins instead of cake. I used whole wheat white flour, cut the sugar down to a half cup, I used Healthy Request tomato soup, half homemade apple butter in place of half the oil, and I added 1/2 cup of organic raisins that I soaked in hot chai to "plump" them before adding them to the batter. I did not use the cream cheese frosting but that would be excellent on these. I got twelve biggish muffins out of this recipe and they turned out beautiful, moist and very tasty. 350* for 20 minutes was just right. This was an excellent recipe to use on hand pantry ingredients to make a healthy breakfast/snack for my husband and kids.

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7 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 6, 2010

This is another cake that is part of my childhood memories. When I made this cake the kids all went yuk...but once they tasted there were no leftovers :( I put the cream cheese icing on it....mmmmmm

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Reviewer:

Claudette from Quebec, Canada

Cooking Level: Expert

Living In: Drummondville, Quebec, Canada

Reviewed: Oct. 30, 2010

Amazing!!!!

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Reviewer:

stephi0330

Reviewed: Oct. 25, 2010

My Mom used to make this cake and I did not have her recipe. I looked this up and it is so much like it, although I think moister! It got all eat in 2 days. Love the cream cheese icing, I also added some raisins which Mom used to put in hers. Thanks so much.

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Reviewer:

Franny

Reviewed: Apr. 20, 2009

WOW!!!! This is totally the secret ingredient that will quench the curiousity of any cook who wants to make the ultimate soft, tender, and moist spice cake! My whole family loves it (they are eating it as I speak), and no one could tell I used tomato soup!! The frosting is the cherry on top that completes this great desert! A six star spice cake!

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10 users found this review helpful