I have used this glaze recipe several times and it always comes out perfect. (I use the double-boiler method.) Yes, it is thicker than many glazes. I use a ladle and lightly push the glaze so that it oozes nicely down the sides. It usually stops midway, staying thick the entire time -- a nice effect. Yesterday I made four bundt cakes for a church affair and the glaze recipe quadrupled was just as good as for one cake.

Reviewed On: Jun. 8, 2008

I've made this cake three times now with no changes from the original recipe. I get raves each time and have been asked to make it again this weekend for a fundraiser cake sale. Definitely an easy cake to make -- very rich and moist.

Reviewed On: Jun. 4, 2008

I made this for Thanksgiving and everyone loved it! There were 3 (of 10) who said they didn't like apples, but each one loved the dish. The subtle pineapple flavor was a nice suprise that everyone enjoyed. There was plenty of "stuffing" left over and I added marshmellows to the top of a small casserole dish and that was gobbled up, too! The only changes I may make in the future was to cut wider holes, allowing more stuffing to be in the apple. I used Granny Smith, which were perfect apples to use for this dish. (I also bought a bag of cinnamon hard candies since I couldn't find the "red hots" easily. I melted them in a crock pot with water. This worked wonderfully!)

Reviewed On: Nov. 29, 2007