This is a nice family recipe that's easy to remember and never fails! These delicately spiced cakes are simple, but you can vary flavourings, or add an icing to your own liking. 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 US | 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 US | Canada)
It was a great desert, not to rich, but just right. The whole family loved it! - 16 Jun 2006 (Review from Allrecipes US | Canada)