Bake: 40-45 minutes (start checking at 25 for half recipe)
Cool: 1+ hour
Frosting: 5 minutes
Grade: A-
Make Again: Yes
Recipe Source: Everyday Food (November 2005)
This cake is good. My version was a little bit dry. I made a half recipe in a bread pan and it ended up being done quickly, but that was my fault. I froze the cake then frosted it a day or two later. I didn't love the frosting at first. It was not very sweet. Perhaps a better honey would have worked better. I ended up adding a Tablespoon or so of powdered sugar to sweeten a little, which helped. Still not terribly sweet, but it worked well with the cake. My picky eater liked it, probably because the frosting wasn't too sweet. The combo of spice cake plus the frosting ends up being good and a little bit unique, since it is different than other cream cheese frosting.
I made this a month ago and we just finished the frozen leftovers this week. The cake froze nicely. It is a nice not too sweet dessert.
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