This cake is a winner-- moist and dense, but flavorful. Following the lead of other posters, I increased the spice a bit. Also, for the kiddie palate, I used chunks of maple sugar instead of crystallized ginger. The kiddie really liked drizzling the glaze-- a great family project. As you can see from the picture, I have one of those intricate bundt pans, which can be difficult to get cakes to release from, but this cake released beautifully-- kudos to the recipe developer. I plan to serve it for breakfast, as I think it will be super with a cup of tea.