Super moist and sweet--we enjoyed ours without any icing or glaze, which even to my super-sweet tooth would have been too much. I think for "company" presentation I would simply dust the top with powdered sugar. I substituted a cup of dark brown sugar for one of the two cups of white sugar called for (really, try this--ups the flavour immensely, and, if you use a molasses-based brown sugar from the health food store instead of the caramel-colouring "brown" sugar at most groceries, ups the nutrition a tad, too) and I increased the spices. I didn't measure the spices, vanilla, walnuts, etc., but instead eyeballed them, so I probably used about 2 to 2 1/2 tsp of a mixture of cinnamon, allspice, nutmeg, cloves that I had on hand from a previous spice grinding. Instead of vegetable oil, I used coconut oil, which is a functional food (i.e., it has health benefits beyond nutrition) and is firm at cool room temperatures but with beating melts readily. It gives a very, very mild coconut flavour that adds nicely to this cake. This recipe has gone into my allrecipes recipe box! Thanks for sharing, Geri!
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Super moist and sweet--we enjoyed ours without any icing or glaze, which even to my...