This cake tastes light and delicious... a very nice, scratch white cake recipe. I found it a little crumbly, so would not make it to be cut in to shapes for a birthday cake... but as a whole, it rises nicely (with 1/4tsp more baking powder,1/4 tsp less salt, 3 Tbsp less flour, and lots of whipping of the eggs). I made a single recipe, and got 12 mediumm cupcakes and 12 mini cupcakes out of it. I will keep looking for other white cake recipes to compare to, but this is a really good start!

Reviewed On: Feb. 17, 2009

I think the success of this recipe must depend on how acidic your crabapples are. Mine were large and fairly sweet as far as crabapples go (I have no idea what variety they were, though)... so it did not jell. I had to add a box of Certo lite to make it jell. Once this was done, the flavour was great and the colour was so pretty.... I double-strained the juice, so I did not end up with a "weird consistency" like some reviewers said. Also, I needed a generous 8 cups of apples to get 3 cups of juice - not the four cups promised in the recipe. All-in-all, I would say that this recipe shows promise, but watch your "sour factor" in your apples - make sure it is high.

Reviewed On: Sep. 4, 2007

Yummy! This is great. Very simple. I substituted brown sugar for the white, and low-fat jello for the regular, and it turned out fine. This tastes like a short bread-based strawberry/jello square that my mom used to make at Christmas time years ago. Thanks for sharing - this is terrific!

Reviewed On: Oct. 12, 2006