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Added May 20, 2007 | Recipe #229011
Showing 1-5 of 5
Really an amazing cake -- although the directions are far from clear in some places and could stand to be clarified ("loosen with a spatula then the cake out of the rack"?). I used butter for the shortening, so between that and the butter called for I ended up using 2 sticks of butter -- one unsalted, one salted -- plus 5 teaspoons of canola oil. It worked *great* and produced a wonderful flavor. Also, since I can never find "light" molasses, I used the regular kind and thought that it just added to the spiciness of the cake. My guests loved it! (Five people polished off two-thirds of the cake in one night.) Thanks for a keeper!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Delicious cake, and what a lovely texture! I used all butter (300 grams) but otherwise followed the recipe. I don't own a tube pan big enough for such a big cake, so I made one 8x4 cake and a 8" tube cake - the loaf took about 55 minutes to bake and the tube about an hour! Thank you cookiedog!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Oh my goodness, this cake is amazing! It did take quite a bit of work to get it into the oven, but it was well worth it. My batter was very thick and almost killed my hand-mixer, so I would recommend using a stand mixer for this cake. Also, I don't bake very often so I had to borrow a tube cake pan from a friend. I wasn't aware that there were different size tube pans though, and apparently she has a smaller size than cookiedog because as the cake rose it also decided it didn't want to be a tube cake. Luckily, I had set the pan on a cookie sheet so my oven didn't get messy an somehow the cake cooked through, but the "hole" was not cooked. I left it unfrosted and brought it into work for everyone to share and everyone here loves it! Thanks so much cookiedog!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This is a lovely cake - not overly sweet and I think the madeira adds a nice depth to the flavor. I topped it with Warm Amaretto Apples and whipped cream. Thanks for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
DH gave this a very enthusiastic 2 thumbs up 5 star rating. His description was cute he called it a "slice of Autumn"!! This was made for the "ZWT3 Spain and Portugal Dessert Challenge". I made a few alterations in the recipe to accommodate what I had on hand and to lighten things up a bit. I used 1/2 whole wheat flour, substituted the sugar with a Splenda/brown sugar blend and substituted the liquid with low-fat milk and juice. All of the other decadent ingredients I left as is - the butter, shortening, and eggs - (YIKES!!). Each creamy, rich and spicy bite was worth all the calories and fat!! The spice is what gives this recipe its wonderful layers of flavor and I believe the technique in how the eggs are used is key to giving it its unusual airy quality. I did not frost the cake (in all honesty, I had intended to but it was attacked before I had the chance) - I sometimes frost a homemade cake just to "pretty it up" a little as my oven is not always level -but no worries ** this cake is rich and sweet enough without it**!! A recipe to definitely bring out again in the Fall...maybe adding a cup of nuts or currents next time to experiment with the texture a bit. A lovely cake - Thanks for sharing "cookiedog"!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1829 g)
Servings Per Recipe: 1