I usually don't like it when people review a recipe after having made a ton of changes to it, but this time I must. This is a great recipe as is, but today at work, I adapted it to include some chopped apples and some leftover oatmeal from breakfast. We were short on butter so I substituted shortening, we were short on raisins so I added some chopped apples as well, and I wanted to use up the leftover oatmeal so I reduced the amount of milk and applesauce and dumped the leftovers in. The cake is nice and heavy, moist and spicy, and really smelled wonderful baking. It tastes delicious warm from the oven, and I'm willing to bet it will be delicious cold, too. Oh, and I only used 1 teaspoon, rather than 1 Tablespoon, of baking powder.

Reviewed On: Feb. 11, 2009

This was excellent! I made it for lunch for a group of 12 preschoolers and they all really liked it...the adults all did, too. Definitely a keeper.

Reviewed On: Nov. 13, 2008

I made this today for my boss and myself, and we both loved it! I used cinnamon swirled wheat bread and added raisins, so it was just a touch too sweet for us (even me, and I have an incredible sweet tooth!), so next time I will definitely cut down on the sugar a little. Still, a very delicious, satisfyingly old-fashioned dessert, one that I will be making again and again. Thanks for sharing the recipe!

Reviewed On: Aug. 29, 2007