|Frosted, decorated and ready for the bake sale|
The batter came together very quickly. I like that Rose add a little bit of cocoa powder to the batter for a little color. I remember that trick from when we made her carrot cake.
|The batter was thick and satiny|
|Ready for the oven (including my quality control muffin) :o)|
After only 30 minutes in the oven, the cake was done.
|The cake rose quite nicely|
After it cooled, I wrapped it in plastic wrap, and didn't frost it until the next day. We tasted the "muffin" shortly after it came out of the oven. I found it to be lacking that "spice punch" I was expecting. Rose says to let it sit a day to let the spices marry, so the next day I tried it again, and liked it much better. Having said that, I will definitely increase the amount of spices next time. As for the cake's texture: melt-in-your-mouth tender! Yum.
|Taken at the bake sale to who you the cake's interior|
- Although hubby and I enjoyed this cake, we felt it needed more "spice" flavor. Rose only specifies to use cinnamon and cloves. In addition I used freshly ground nutmeg, ginger, and all spice. Hubby also found it a tad dry but I thought the moisture content was fine. His rating: 7.5 out of 10.
- I replaced 1 Tbsp of butter in the recipe with 1/2 oz (by weight) of canola oil.
- Instead of baking the cake in round 9" pan, I opted for a square 8" pan as their volume is fairly comparable.
- At the Bake Sale today we raised $338.00. This will be donated to the Red Cross to help the flood victims in Pakistan.