Awesome cake! I made 1/4 of the recipe in a 6" round pan, and it turned out very good. The one change I made was to use earl grey tea infused with orange zest, instead of water in the cake batter. I think it adds to the complexity of flavors already present in the cake from the spices and molasses. I would strongly suggest serving this slightly warm with either spiced whipped cream or ice cream - it takes this cake to another level. Thanks Ocean~Ivy, for posting this wonderful recipe.
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I can only guess that in New Zealand Molasses is very different to where this recipe originated from. This was the most horrible disgusting cake I have ever tried to make. The oven and house just stunk of molasses, and, needless to say, that is all I could taste when I risked testing a crumb of this. Did not even bother giving it to my husband for his fishing burley, it went straight into the bin - what a waste of time and ingredients!
But, as the other reviews are so good, there must be something wrong with what I have done. I might possibly try again with Golen Syrup or treacle instead of molasses - unless some-one else has a better idea?
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Great recipe especially for the holidays !I got it from the "Landolakes"recipe site a year back !
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This dessert is soooo good! We had this topped with vanilla ice cream. It is too good to save just for the holidays. I will be including this as part of my regular dessert rotation.
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Fantastic cake! I love how this cake makes it's own syrup at the bottom. I served it warm but regret that I did not have vanilla ice cream. I will be making this cake again for Christmas.
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I have tried this cake, for I was just getting ready to submit this very recipe! It is truly decadent in all it's spicy-moist and syrup-y
glory. Delicious with lemon or caramel sauce.
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