I made this cake using oj instead of sour milk and with the addition of cardomom, ground cloves and a touch of cayenne pepper. It was so moist and dark and wonderful on the inside, but looked a bit of a mess on the outside, a bit like a giant muffin, with a big crack running across the top. It also kind of fell apart when I moved it or attempted to cut it. But being a beginner, this could well have been my own fault, maybe I made a mistake somewhere along the way. And I also found it took much longer to cook than was indicated - I took it out after half an hour and though the top was cooked it actually wobbled, because inside it was still liqiud. However, I must emphasize, when it was finally done, it tasted great!
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I made this cake using oj instead of sour milk and with the addition of cardomom, ground...