This cake has the perfect combination of flavours and textures. It's deliciously moist and is perfect for afternoon tea, dessert or elevenses. Ice with a cream cheese icing, if desired.
This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - The Staff - 21 Jan 2002 (Review from Allrecipes US | Canada)
It seems to be a blur in distinguishing a muffin/quick bread from a cake/cupcake and I suppose you could call this one either. To me, what it now boils down to is this: if it's plain, it's a bread or muffin, if you frost it, it's cake. So I made this CAKE into cupcakes, baking them at 350 degrees for about 22 minutes. I frosted them with "Maple Icing," also from this site. And they were perfect - pretty, moist, delicious and spiced very similarly to a pumpkin pie. Nice recipe. - 30 Sep 2010 (Review from Allrecipes US | Canada)
I've made this cake four times and it has been a big hit each time! Slight revisions: I use butter, add 1 tsp of vanilla, cut down the sugar to about 1 c white and 3/4 c brown. I used pumpkin pie spice in place of all the other spices when I ran out of ginger. I've made it twice with a cream cheese filling (blending together 8 oz cream cheese, 1 egg, and 1/4 sugar)-- Put about half of the batter into the bundt pan, pour in the cream cheese filling evenly on top of that, top with remaining cake batter, bake for an hour. Cool and dust generously with powdered sugar. Delicious. - 14 Oct 2012 (Review from Allrecipes US | Canada)