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!
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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!
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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!
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This is a lovely cake - not overly sweet and I think the madeira adds a nice depth to the flavor. I topped it with Recipe #216980 and whipped cream. Thanks for sharing!
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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"!!
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