I made this cake with apple only. I took a previous reviewers advice and added 2 eggs and 1/2 cup oil. I also used some cloves & allspice along with the cinnamon and some nutmeg. After grating the apples, I let the juice settle at the bottom of the bowl and did NOT add the juice to the recipe to avoid excess wetness. I cooked it in 2 cake pans, one was a regular round cake pan, and the other a much darker square pan. The cake cooked perfectly in the darker pan, it cooked quicker and more evenly, whereas the cake in the 9" round pan took way longer, was a bit overdone and a still a bit wet on the inside. Both cakes took a LOT longer than 40mins, which Im assuming why previous reviewers state having a way to wet cake. You have to test it with a wooden skewer and keep cooking till its done. I frosted the cakes with a cream cheese frosting, and the cake that didnt work out so well was fine after sitting in fridge overnight with frosting. The overdone exterior was softened by the frosting, and the wet inner part firmed up. All in all, not too bad with the few changes to the recipe!
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