Spice Cake with Citrus Filling

  • PBsara Posted: 12/14/10
    Worthy of a Special Occasion

    Made this for Thanksgiving and it was a huge hit. Like others have said there was a lot of lemon curd. And we had to toss the icing because it was so bad. Just ended up using a standard buttercream and it was a hit!

  • MegGill Posted: 11/24/10
    Worthy of a Special Occasion

    The photo was so beguiling that I just had to make this beautiful cake. I have never used lemon curd before, and that was really my problem with the recipe. The lemon was overpowering. The cake itself was wonderful and light. I might try the cake again but with a different filling.

  • skoc50 Posted: 12/25/10
    Worthy of a Special Occasion

    I made it for my Christmas dinner and was pleased with the results although I did make several changes. Based on other readers' reviews, I was scared off by the lemon curd so I used a 12 oz. jar of pumpkin butter mixed with an 8 oz. jar of lemon curd and used only a little of the coconut. The pumpkin flavor was more dominant than the lemon and pumpkin seemed more appropriate for a spice cake anyway. I also used a buttercream frosting rather than the suggested frosting. With these changes I was happy and would make again.

  • NativeTexan Posted: 12/25/10
    Worthy of a Special Occasion

    Not a user-friendly recipe. First, the layers didn't rise and had tunnels through them. Then, the filling caused the layers to slide, even with toothpicks. There was only enough frosting to do the top, and it became as hard as concrete before I even finished the top. Epic failure.

  • lynngbart Posted: 11/22/10
    Worthy of a Special Occasion

    This is a beautiful cake! It was delicious and worth the time. I did not roast the pecans and I did make my own lemon curd. Still yummy. There is a lot going on flavor wise..easy on the lemon. This is a great cake recipe and I can use it often and modify it to create a more simple spice cake if I wish. I recommend trying this one!!

  • ddnaomi Posted: 11/30/10
    Worthy of a Special Occasion

    This cake is certainly interesting but I think a substitution of apple jam instead of lemon curd would make the tastes come together better. I would also use cake flour and separate the eggs and fold in whites to make a lighter cake.

  • RobbyinJax Posted: 11/20/10
    Worthy of a Special Occasion

    This cake has way too many flavors going on in it... it's overwhelming. I was so excited to see this on the the cover but will never make it again.

  • NinaBoz Posted: 12/07/10
    Worthy of a Special Occasion

    This cake was fabulous! Nice balance of flavors. Made it for a holiday party and it was gorgeous. Everyone was impressed with the look as well as the taste. I cut the filling recipe in half and did everything else the same, and it really turned out wonderfully! Great go-to recipe for nice occasions!

  • SamuelJ0816 Posted: 11/30/10
    Worthy of a Special Occasion

    One great cake, very beautiful - it diffently makes heads turn when you bring it out. It was a easy cake - fun to make..

  • bgj2010 Posted: 11/26/10
    Worthy of a Special Occasion

    I took heed from the preceding reviews and used 1 3/4 jar of lemon curd and slightly increased the orange juice and orange zest..just a tad. I admit that I was wary of the icing from reading the directions, but I could not imagine a better choice for this cake. Absolutely wonderful. It was a pleasure to serve to my family and friends. This is definitely a cake I will make at Christmas this year.

  • kristencb Posted: 12/13/10
    Worthy of a Special Occasion

    I have always trusted Southern Living recipes and usually make them for guests without testing them first. I was sorry that I did that this time. Looking through the ingredients, I was hoping for a "more-than-the-sum-of-its-parts" effect with all of the differing ingredients, but this cake just doesn't know what it wants to be. Is it a spice cake? A lemon cake? Coconut? The flavors do not work together and the icing is strange and does nothing to help the situation. I was very disappointed that this would ever be considered for the cover cake.

  • martin6961 Posted: 01/14/11
    Worthy of a Special Occasion

    Absolutely wonderful!! Love all the flavors. Had no problems with the icing! It was perfect... almost like marshmellow creme.

  • bakeitsister Posted: 12/10/10
    Worthy of a Special Occasion

    This cake was stunning. Everyone loved it and told me it looked just like photo in magazine. Easy to make and doesn't need a single change! Will make again for my husband's Christmas party.

  • Throckmorton32 Posted: 12/16/10
    Worthy of a Special Occasion

    This cake is delicious! My husband finally said after 20 yrs that it is as good as his mother used to make!

  • NCPorter Posted: 12/25/10
    Worthy of a Special Occasion

    My entire family reads Southern Living. So, when I decided to make this cake everyone was looking forward to it, much to their disappointment. This cake doesn't work. The flavors work against each other. The lemon curd is overpowering and the cake isn't moist. The frosting reminded me on melted marshmallows, way too sweet. This cake is expensive to make and was a huge disappointment.

  • elmobakes Posted: 01/25/11
    Worthy of a Special Occasion

    Made this beautiful cake and had no trouble. Everyone loved it and several requested recipe. Will definitely add to my favorites.

  • mysweetrubie Posted: 03/23/11
    Worthy of a Special Occasion

    I made this cake for a family Christmas party. It was marvelous. The only changes I made were that I made my own lemon curd and changed the frosting to a cream cheese frosting. It's at the top of my top 10 list.

  • MicheleHarder Posted: 11/15/11
    Worthy of a Special Occasion

    To get this right the first time (which I happened to do amazingly) one must follow the directions exactly. EXACTLY. It is AMAZING! I made it for my husband's birthday. It is a perfect cake for fall/winter especially. The only suggestion I would make is to make it for a crowd that can eat it within a few days, as the frosting limps, as it were, after 2 days....but is still *really* good, even if you freeze the leftovers. Oh! Add 1 Tablespoon of MOLASSES to frosting! It makes the icing off white and blends in so well with the flavors in the cake, yet does not overpower it.

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