I made this cake twice in one day. First time I followed the recipe exactly except I forget to add the baking powder to the dry ingredients, so I added it to the completed batter.
After that one finished baking, I made another and this time read the reviews. I followed the standard cake formula this time (cream, then alternate wet and dry) and adjusted the spices a touch (1 1/2 t. ginger, scant 1/2 t. nutmeg, rounded 1/2 t. allspice.) I didn't add the applesauce because it seemed plenty moist.
Both had the scratch cake texture with a significant crumb, although the second was finer. I never take a 9 x 13 cake out of the pan, so I didn't get the cracking that others did.
I topped both cakes with one recipe of Scrumptious Penuche Frosting (from this site).
I prefer the standard preparation method. As written was innovative, but like other reviewers, I got pockets of brown sugar. Because that one had already been relegated for home consumption, that didn't bother me much. Both cakes had a slight depression in the center, possibly from checking doneness too early (although at the listed time.) The spice mix of the first cake mellowed overnight, so I am not certain it needed changing.
Tasty cake. I won't get rid of the recipe.
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I made this cake twice in one day. First time I followed the recipe exactly except I forget to...