This is a recipe which is easy to remember and throw together whenever. They taste best warm with coffee or tea.
There is far too much flour in this recipe to be considered a true British "fairy cake" recipe. It comes out much more like a muffin/bread product with this much flour (unless you use extremely fine and low gluten flour like cake flour). SO, if you really want a true fairy cake and something a lot less dry you should reduce the flour to just over 1 cup (a heaped cupful). This will be more accurate, and more moist! Still I give this recipe 3 stars because it's basically good, just the proportions are slightly wrong. - 29 Aug 2007 (Review from Allrecipes USA and Canada)
I've given this a three because the cakes I made were gorgeous but I made a few alterations to the recipe based on the comments so if I'd kept to the original recipe it would have been too dense and not spicy enough! I added just over a cup full of flour and added a teaspoon of mxed spice in with double the amont of cinnamon and ginger specified. I also Iced these with a cinnamon butter icing and they were delicious! Ligt, fluff, spicy and satisfying. - 19 Oct 2007 (Review from Allrecipes USA and Canada)
It was a great desert, not to rich, but just right. The whole family loved it! - 16 Jun 2006 (Review from Allrecipes USA and Canada)