The only thing I changed in this recipe was to substitute the nutmeg for allspice(out of nutmeg) and to do as another reviewer suggested, to squeeze the juice for my apple and add enough water to make the required amount. I also baked it in 2 8in. square pans for 45 - 1 hour. This was "very apple-y and very cake-y" says my well versed husband. While it's very good, and moist, I just feel it's missing that WOW factor, and will probally continue to look for another apple cake recipe.
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