ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Great cake, Kathy,just a couple of hints

Misc.

Kathy,
I made this cake on Saturday. I catered lunch for a retreat and everybody raved about the cake. Just a couple of things.. I checked the cake after 45 minutes and it was done! I think it would have burned if I had cooked it for and hour. It was very moist and the icing was a dream. The only thing I would change is adding a little more spice. I think next time I make it, I'll add 1/2 tsp. each of nutmeg and allspice and 1/4 tsp. of cloves along with the cinnamon.

This is destined to become a family favorite around our house!

thanks,




  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Scallops Provencal
  • Hi Laurie:-) How about this recipe from Ina Garten? I have not tried it but it looks pretty easy and delicious,too. SCALLOPS PROVENCAL Source: Barefoot in Paris by Ina Garten Serves: 3 servings 1 pound fresh bay or s...
  • Methods for Storing Herbs - Hi I tried a few
  • I just wanted to post that I did try several methods of storing my herbs since I first asked for help. I tackled the job this weekend and it seemed pretty easy. Since I had so many herbs and so much of every thing I trie...
  • Roasted Garlic Potato Salad
  • ROASTED GARLIC POTATO SALAD 2 large heads garlic 3 lb. medium red potatoes, scrubbed and cut into 1-inch pieces 1 tsp. salt, divided use 1 Tbsp. white-wine vinegar FOR THE DRESSING: 1/3 cup...
  • Chewy Chocolate Cookies (using butter, cocoa and nuts)
  • CHEWY CHOCOLATE COOKIES 1 1/4 cups butter or margarine, softened 2 cups sugar 2 eggs 2 tsp vanilla 2 cups flour 3/4 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1 cup finely chopped nuts, optional Cr...
  • Pork Roast with Wild Plum Sauce
  • I made this recipe substituting a lot of things, makes the sauce taste almost Asian: PORK ROAST WITH WILD PLUM SAUCE Cook a Pork Roast as you normally would (1 lb = about 45 minutes in a 425 oven). Just before it is...
ADVERTISEMENT
  • Pinto Bean Pie (Mock Pecan Pie) (3)
  • PINTO BEAN PIE (with coconut) 1 1/2 cups sugar 1/2 cup cooked, unseasoned pinto beans, drained and mashed 1/2 cup coconut 1 stick (1/2 cup) butter or margarine, melted 2 eggs, beaten 1 tsp. vanilla 1 unbaked (9-inch) ...
  • Chicken with Israeli Couscous, Peppers and Green Beans
  • CHICKEN WITH ISRAELI COUSCOUS, PEPPERS AND GREEN BEANS "For this meal in one dish, the pearl-shaped Israeli couscous acquires a delicious flavor from cooking directly in the chicken braising sauce. The couscous retain...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Great cake, Kathy,just a couple of hints
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!