Crystallised ginger, chunks of chocolate and dried apricots mixed into the batter make this cake very special.
Though I like this cake, I give it a four because despite the ingredients, it was not very flavourful unless you aged it. For the first few days of the life of this cake, it was quite unexceptional and bland. My only diversion from the recipe was instead of adding plain chocolate pieces, I had added chocolate with chile peppers because I wanted something with deep ethnic flavour. I topped the cake with marscapone cheese, papaya's, and strawberries. I couldn't even taste chocolate the first day I baked it. So I put it away, and then a week later heated it up again, and it was one of the best chocolate cakes I have ever had! I recommend this recipe completely, if you have the patience to age the cake for the fine flavors to come out. - 10 Apr 2009 (Review from Allrecipes USA and Canada)
This is my grandmother's cake. Very moist, and delicious - I think this cake cake appeals to grownups more than to children. There are a lot of flavors here, and my children have more simple tastes. It was really fun to make. I made it in a small bundt pan. - 14 Jul 2004 (Review from Allrecipes USA and Canada)
Great cake - dense and moist and yummy. The apricot and ginger taste fabulous. We're planning to make this for our wedding cake! - 15 Feb 2008 (Review from Allrecipes USA and Canada)