I've always been frustrated with people who rate recipes and then proceed to tell how they changed it so that it doesn't even faintly resemble the original recipe! Well now, I've done it, but have to say in my defense that it is because I am vegan and needed to modify this recipe for my diet, but only omitted the dairy and eggs and used vegan substitutions. Everything else stayed the same. If you like spice cakes, you will love this one. My son-in-law said it tastes like autumn and could picture sitting out on the front porch on a cool fall evening with a cup of hot coffee and a big chunk of this cake. Amen. When I saw the unusual ingredient list for this cake I had to try it, and it turned out to have a unique, intriguing flavor. If you are vegan this is very veganizable and produces an outstanding cake. The changes: non-hydrogenated margarine instead of butter, 3 heaping tsps. ground flax seeds plus 1/3 c. orange juice instead of 3 eggs, 1 cup soft silken tofu instead of yogurt. The cake is dense and moist. Mine took closer to 55 minutes to bake than the 40 or 45 called for. Now, having said that I love this cake, I realize that pistachios and bittersweet chocolate are on the ingredient list, but I think walnuts or pecans would be more appropriate than pistachios, and a plain orange glaze better than chocolate. And having said that, I am so impressed with whoever came up with this cake because it is an ingenious combination of ingredients that I would never have thought of. Whatever kind of nut you use and whatever flavor of glaze, the cake is delicious. I can't wait to see what others think of it.
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I made this cake for my mom's birthday, it was moist and delicious and everyone loved it! I used pecans instead of pistachios, sour cream instead of yogurt and pumpkin pie spice instead of the spices listed. I also made a simple glaze of powdered sugar and orange juice, as we didn't want anything chocolate. This is definitely a keeper!
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I really loved this cake, especially the glaze! I gave this a four star rating and would have given it five stars, if this wasn't a summer competition. For my Swiss tastebuds, spice cakes belong to the winter and not to the summer. Anyway, I had a critial test team and the overall verdict was three stars. Thank you for a great recipe. I might serve this cake again, however, only in the winter.
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I made this cake yesterday.It is delicious and I give it 5 stars. It is a keeper for sure. I have taken photos and I will try to post.
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This cake is indee very moist, it was easy to make. I served it with a cream cheese pinapple glaze.
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I absolutely love the glaze in this recipe and will probably steal it for use in other recipes! The orange-chocolate flavour is wonderful. It had me wishing I'd made extra to spoon over the slices of cake when serving. I used my microwave to make the glaze, took about two minutes and a good stir to thicken it. The cake was very good too, had a lovely colour and mild flavour that counter-pointed the chocolate well. Well done and good luck in the contest!
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A creative way to help use up that jar of tahini! Moist, "buttery" from the sesame and pistachio with a nice tang from the yogurt. Even a hint of dark chocolate for me!
Stands well at room temperature. This will be on my table thanksgiving.
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ooh, this was great. very different. the cinnamon didn't make it in though since i was out. it was a small enough amount i didn't think it made a differance. either way, i'm definately making this again.
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This was a creative use of the contest ingredients and my kids devoured it! This was a real show piece and i plan to add it to my best bundts public cookbook when the contest recipes become available. Good Luck!
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I made this and shared it with a few at my office and I got a lot of mixed reviews. It was one of those things that people either really liked or just didnt have a taste for it. I think that it really could have used a bit more cinnamon. I also really enjoyed it without the glaze, but the glaze did add a nice touch. A really nice combo of ingredients that I dont believe I would have put together on my own; I really enjoyed the addition of the orange. I made 1/2 the recipe and cooked it in a loaf pan, as I didnt have enough ingredients on hand to make the full bundt. I sliced the cake and glazed the individual slices for easier distribution. I managed to get a photo of the cake before glazing it, however I was tired and forgot to photograph it afterwards... and it disappeared too quickly at work to save any and bring it home to photograph haha. Thanks for this recipe. I may play around with the ingredients a bit, cutting down the tahini just a bit and adding a bit more spice next time...
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If you like a really sweet cake, then this is it! I liked the distinct and different tastes within this cake very much, although it was too sweet for my taste. The cake batter was extremely moist. I had to bake the cake a full 55 minutes and I probably could have gone another 5-10 minutes. Perhaps I needed to *press* the water out of the dates rather than just drain them...I don't know. The wet batter was probably why I had to bake so long. When I took the cake out of the pan it broke all apart :( I think because the pan was larger than it needed to be...10 cup bundt pan is quite large! I think that if I were to make this again, I would bake it in loaf pans and omit the glaze.
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