Thank you, Jane! I am so glad you found the instructions thorough. I can’t wait to hear what you try next!
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This cake has well balanced lovely spice flavors. The icing is just perfect and the caramel makes it all worth the effort. I served this at Christmas. It is visually so dramatic but fun. My grand kids loved it. Everyone loved eating the cake, too. A small slice goes a long way.
This is my first time to make a cake from this website. I will definitely try others. I consider myself a fairly skilled baker. The instructions are great, informative and useful. I would like to add that so many other cooking websites just skip or shorten the important instructions and short change ingredients and flavor. Not so here. I always go back to old reliable cookbooks from 25-35 years ago but now I have a new current source. “Livforcake” Thank you for so much useful help, such beautiful designs and lovely flavor combinations ]]>
Thanks so much Natalie!
]]>Delicious! I’ve made it a couple of times and all of your recipes are great. Thanks! ]]>
Hi Rhiannon! Yes, exactly. That will adjust all the amounts.
]]>This cake looks amazing! I was wondering if I wanted to convert it to a 6-cup mini loaf pan would i just reduce the serving amount?
Many thanks!
]]>Hi Magda! There can be quite a flavour palate difference between North American (this site is actually Canadian not American) and European desserts – we do like our sweets here! It’s always a good idea to check the recipe ingredients first and if the sugar – or any ingredient you are being careful with – seems higher than you know you would like, give it a pass.
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I made this cake for Christmas this year for family lunch. And I didnt even want to serve it on a table. My mum and I tried it, it was waaaaay to sweet (I even used dark mollases since we dont have fancy, and put half amount of it) and waaaay to buttery. And since I made the cake layers before and they were way too sweet, I made swiss meringue buttercream with another recipe that uses less sugar and less butter. Caramel was great. But offcourse, when I layered all of it together, it was still way too sweet and buttery. I felt really bad, but its my fault…I shouldnt use american recipes since every time I do use them, everything is too sweet. I am from Europe and not used on this amount of sugar and butter in 1 small cake. ]]>
Hi Elizabeth! That’s so great to hear. Thanks for the feedback!
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