Reviewed: Dec. 7, 2002

This is a great recipe - all the flavors of fall. Wonderful with a little whipped cream on top. I used an 8"x8" pan (smaller than the pan called for in the recipe), but everything fit - it just needed a slightly longer baking time. I used pecans, instead of walnuts, decreased the oil to 1/4 cup, and added 1/2 cup of applesauce. It was wonderful - really dense and moist, just like a recipe my mother used to make.

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Caroline

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Reviewed: Oct. 31, 2002

This is an outstanding apple cake. I have taken it to several affairs and everyone wants the recipe. It is so fast also. My son and daughter have also taken it to church and school events and received many compliments. As parents of young children they have little time for baking and appreciate how fast this recipe is.

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VIRGINIART

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Reviewed: Apr. 9, 2001

I made this dessert for my Bible Study group and they raved all night about it! Very moist and so easy to make!

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KRISSYLOVE

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Reviewed: Oct. 12, 2000

To make up for the dryness of the batter , I chopped the apples in the food processor , so that they would be a finer dice , but produce more moisture , too . I then use my hands to mix the batter , which releases even more juice from the apples ! Try this - it really worked wonders for this cake . It needs a bit more time in the oven than this recipe states , I also found . Overall though , a good cake .

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MADHATTER19

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Reviewed: Jul. 8, 2000

The batter was dry. I thought there was a wet ingredient missing. I would advice that you mix all the wet together first and then combine. The end procuct was delicious and moist. Very tasty.

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RRROBIN

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Reviewed: Jun. 13, 2000

There must be an ingredient missing from the recipe. I had to add milk to thin the batter down. The apples did not cook thoroughly even though I baked it for an additional 10 minutes. It was not moist.

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