By evelyn/athens on May 08, 2003
"A carotty-spice cake with a nutty crunch."
Serving Size: 1 (127 g)
Servings Per Recipe: 15
"WOW! This was a real surprise. When I read the ingredients I thought it would probably be good, but I was not prepared for fantastic. I took this to a relatives house for a dinner and I sure wish I had made one for us, as we each just got a very small piece at the party. Everyone asked for the recipe. I will be making this next week for our family. Thanks for sharing a wonderful recipe."
"WONDERFUL RECIPE!!! I am NOT a baker, but I made this to impress my Professional Chef hubby and it did the trick nicely. I took me a lot more prep time, but I am positive that is because I've never made a cake that didn't come from a box. I added 2 teaspoons ground Cardamon, some Jack Daniels soaked golden raisins (drained) and subbed heavy cream for milk (we like a dense cake) and fresh ground ginger. No one that has tasted this cake has had a negative thing to say about it. Not surprising, though, as it was recommended by KITTENCAL and everything I have ever tried that KITTENCAL posts or recommends turns out less than perfect! Thanks Evelyn and KITTENCAL!"
"YUMMMMMMM! for someone that makes cakes on a regular basis, I would have to say that this one is one of the better cakes I have made, it's buttery moist and rises high, the only change I made was I used half and half in place of milk, and increased the ginger, wonderful recipe Evelyn! ...thanks Kitten:)"