I made this cake for my husband tonight who is to avoid dairy and egg to prepare for a medical procedure in a few days. I halved the recipe and baked it in a 8x8 pan. I omitted the raisins and added a pinch more of the cinnamon and nutmeg, also added 1/2 tsp ground ginger and 1 tsp vanilla extract. I let the liquid cool to a little warmer than room temperature and mixed in the flour and baking soda..I also added a pinch of salt. After baking, I allowed the cake to cook for 5 minutes then spread vanilla frosting from a can over the top so the frosting melted into a glaze. My husband was skeptical when I told him it was milk and egg less, lets just say that a little more than half the pan is now gone...and not by my doing this time! This is a great cake recipe for anybody with egg/dairy allergies or is vegan/vegetarian. Thanks for sharing!