I made this for my husband's birthday(his favorite). It was very easy to prepare. The frosting was a little thin not much but I wasn't sure if I was supposed to use a mixer while cooking it in the double boiler. I only whisked it. I know he will love it!

The three reviews I read prior to deciding on the recipe did not disappoint. The product came out moist and not overpowering with the spice. I cut the recipe in half and it made 12 cupcakes. I did not have cake flour so I used a combination of AP flour and corn starch. I am pairing it with a cream cheese frostin. Delicious!

Cake came out dry, and we didn't like the taste of the ground cloves.

A friend of mine loves spice cake, so I used this recipe to make spice cake cupcakes. They turned out INCREDIBLY moist and delicious - all of my coworkers were raving about them! The brown sugar frosting/icing was a little melty/runny, but it tasted great! I also experimented with coconut milk frosting, which was also delicious :) 5 Stars for sure!

This recipe was really awesome! Very light, fluffy, and flavorful! I substituted buttermilk with heavy cream, so the batter was very thick like muffin batter, I thought the cakes may turn out dense, but they came out perfect! Also this is a great high altitude recipe, I am at 1 mile above sea level and it was really a beautiful cake. In addition to using heavy cream, I also added ground cardamon which adds a nice twist to the traditional spices.

This cake turned out WONDERFUL! I didn't have all the ingredients since I decided to make this cake so spur of the moment... Substituted 1% milk for the buttermilk (that was all I had) and I sprinkled powdered sugar on top since I didn't have some of the icing ingredients. Given my substitutions, this recipe was still fabulous and I can only imagine how wonderful it would be if made with the buttermilk and the icing! Definately a keeper!!!!!