Dry seems to be the word of the day with this cake. I used ginger instead of cloves and added some vanilla to the cake and the frosting. Also, I did not have any maple flavoring, so I just used maple syrup instead of the milk in the frosting, which was amazing. I had ample frosting for my two-layer cake -- I'm not sure what the problem was with other reviewers there. However, I must strongly agree with the rest who said the cake was dry, dry, dry. The problem is not with the preparation, as I followed a more classic preparation technique of creaming the butter and sugar first, then adding the eggs, sifting the flour, and so forth. Though the flavor was good, the cake was dry to the point that it made me not like it. I have had two different people tell me that spice cakes are always dry. Maybe that's so -- I'll try a different recipe next time to find out.
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Dry seems to be the word of the day with this cake. I used ginger instead of cloves and added...