I’m curious because I love collecting data on palates. My experience is very similar to yours. In fact, I will always rest gingerbread and pumpkin spice things at least a day for the spices to mellow. Pakistani palates are especially sensitive to this sort of spice mixture. I made pumpkin cupcakes the other day. Day one, even the smell would turn people away. Day two, all gone. (Ironically, we drink chai every day, but give us something with “chai spice” and 95% of the time you will get an unpleasant reaction.) I give away leftover baked goods to neighbors and random people, too and, for the general population, I have found a 50/50 split as you described.
Did you rest the cake you brought to the potluck or was that made the same day?
Also, say I didn’t want to use stout, whether alcoholic or non-alcoholic. Do you think there is a good substitution or is it just better to try another recipe?
