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I'm not sure how many stars to give this, so I think I'll just post this as a comment, fyi. I liked the cake the second time I made it, but I made some pretty substantial changes. I found the spice taste too strong the first time, especially the cloves and the almond extract. The second time I used 1/2 tsp. cloves, 1/2 tsp. ginger and only 1 tsp. almond extract. Then I could taste the blend of spices, rather than just the bitter taste fighting it out with the heavy almond flavor. Also, the first time, it went beyond moist, almost to gummy. I cut the water to 1 1/2 cups and got a still moist, but firmer cake. And don't mix the darn thing in the pan. Even mixing it in a bowl, I wound up with bitter white chunks of unmixed flour scattered along the bottom of my pan. Be very careful to mix in all of the flour. Next time I think I'll even use my mixer, rather than stirring by hand, even though the batter is quite easy to stir.

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Jo Ann L April 21, 2004

Wonderful! I'd made this for a friend's birthday and topped it with White Chocolate Cream Cheese Buttercream. I grew up having the chocolate Crazy Cake for every birthday, but since it was October, I was feeling more like a spice cake - and this recipe absolutely lived up to my expectations! Thank you!

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Lizzymommy November 02, 2010

I brought this to a pot luck and everyone loved it. The only changes I made were substituting vanilla for almond (just a matter of taste), I mixed it in a bowl and sprayed my baking pan. I did not find it overly spicy or gummy as one review stated. I frosted it with cream cheese frosting. Great recipe, really easy.

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susan December 04, 2009

Very moist and delicious! Easy to prepare, too! I cut the recipe in half but added 1/2 teaspoon freshly ground black pepper. Used unbleached white sugar and flour. Let the cake cool, then sprinkled the top with powdered sugar. Served with two kinds of ice cream: vanilla and dulce de leche (caramel). A good choice for vegans as it has no dairy.

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COOKGIRl December 03, 2007

I love the fact that this cake is eggless. I try to save our egg consumption for the egg dishes we love. I have never had a problem with it rising. I often finish it off in the broiler with an orange zest, sugar glaze. I haven't had a problem mixing it in the pan; using a hand mixer everything gets well mixed. The cooled cake does tend to stick to the pan though. I usually use a spring form pan, so I can remove the sides, and sometimes the bottom. Next time I am going to try this in a silicon cake pan.

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tamarinda November 10, 2005

I thought this was really good for something so easy to make with such inexpensive ingredients. It makes a good snack. It is a very spicy spice cake, but I like spicy. It is also very, very moist. So I can see that Jo Ann L's recommendations would be fitting if you wanted to adjust these factors. I did use half the amount of vanilla extract instead of the almond, as I'm not a big fan of almond extract. I halved the recipe and made it in a 9-inch round pan (I mixed in in a bowl because the pan was so shallow). When I was in college, they used to give us crazy cake quite often in the dorms. It was actually one of the better desserts, perhaps because it's designed to taste good with inexpensive ingredients.

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Nose December 06, 2004

Good and really easy .. I made muffins and got 24 out of the complete recipe ..

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najwa June 15, 2003
Crazy Spice Cake