A moist and lightly spiced cake. Ginger and cinnamon spice this cake and dark brown soft sugar and golden syrup adds character. It's delicious thickly sliced. Perfect to be served as dessert or with afternoon tea.
I loved this recipe. I did make a few changes. I substituted applesauce for the shortening to make it lower in fat. I also used 1 teaspoon each of ginger and cinnamon. I did not have any molasses so I used pure maple syrup. The end result was a moist and flavorful cake Thank you for sharing this recipe! - 06 Jan 2006 (Review from Allrecipes US | Canada)
The cake came out light, fluffy, crumbly and delicious. I followed the recipe except for using 2 eggs instead of one and baking in a tube pan. My husband says it is the perfect cake. - 15 Mar 2002 (Review from Allrecipes US | Canada)
I would not make this cake again even though it was very tasty. The cake crumbled into pieces with every slice. The recipes instuctions talks abouts "eggs", however there is only one egg in the recipe. I wouldn't know how to bind this recipe to make it stay together once baked. - 24 Oct 2000 (Review from Allrecipes US | Canada)