This aromatic cake recipe came from the days of wartime rationing. It is beautifully spiced, and you should have all ingredients to hand. It is a dairy and egg free vegan cake, but will be enjoyed by all.
Easy to make, light, tastey and moist. Traditional cake that was fine for the whole family, might make it in a smaller cake tin next time as it was quite flat, but can't fault the taste!!! - 03 Mar 2012
Very easy to make and taste good. I am not a vegan, but like to use olive oil instead of other fats when I can, also we do not use a lot of milk in our house. I did cut sugar in half and used two tablespoons of honey instead. - 14 Feb 2012
Love that this cake manages to be old fashioned but remarkably up-to-date because it's vegan! I subbed out the allspice as I didn't have any, but threw in 1 star anise for about 2 minutes when boiling the syrup. Also threw in some pistachios at this point with dried cranberries and some candied fruit I had lying about from an old trail mix. The result was a brilliantly moist, slightly sticky dense cake with lots of treats hidden inside! - 24 Oct 2012