About this recipe: This very rich cake will soon become a family Christmas favourite
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Wow... so good! I honestly thought as I was making it and when I pulled the cake out of the oven that it wasn't going to be good, but I was wrong. Once it cools down and combined with the frosting, its a perfect fall cake. Doubling the spices is a must! Except the orange peel, which can be overwhelming. Also, make sure to not burn the caramel. I did two batches and there was a big difference between them, I cooked the first one a few minutes too long. Will definitely make again! I learned that recipe at http://www.gourmandia.com and http://www.gourmetrecipe.com. Try visiting those sites...they have lots of exciting and tasty recipes for you to choose from. Enjoy! - 18 Feb 2012
Yummy! Good holiday cake. I made it as is, and also as a bundt cake with a jigger of brandy added and glazed it with melted hard sauce. - 17 Dec 2002 (Review from Allrecipes US | Canada)
This was a lovely,easy cake to make. I used my homemade green tomato mincemeat instead of the commercial mincemeat. Instead of a 2 layer cake I baked in a bundt pan and drizzled the frosting over the top to run down the sides. Everyone really enjoyed it and said I could make this one again! - 25 Jan 2011 (Review from Allrecipes US | Canada)