The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 10, 2009
Me and my husband like this recipevery much. I used apple sauce in place of the oil, it made very moist.I will use this recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 28, 2009
This is a delicious cake. I made it mostly according to the recipe. I only substituted 1/2 c applesauce for 1/2 c oil. I think I will cut back on the cinnamon next time. I think it tasted better on day 2. Will make again. Thanks for this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 28, 2009
Made this for my first Rosh Hashannah, wanted something that mixed apples and honey. My family loved it, it was moist, sweet, delicious and very aromatic. I made a sugar glaze (confectioners sugar and water) to finish it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 22, 2009
This is by far one of the easiest and more flavorful cakes I have ever made!!!! I got total rave reviews when I made this! It is sweet, but good sweet and I did make a maple glaze to make it look pretty and even sweeter. I made it a second time and ran out of honey and used cinnamon applesauce...and I have to say, it was not as moist. It was a lot lighter and airy....but still good. I give it an A++...A total keeper!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 22, 2009
The only thing I replaced was the allspice for nutmeg because that's what I had, but no alterations needed!!! Perfect,yummm!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 20, 2009
Made as directed (minus nuts) and thought it was excellent. I felt there was no need for any type of icing or sugar as it would only "gild the lily." Received rave reviews from all who ate it! Definite keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 18, 2009
This recipe was really easy and though the cake seemed heavy when I picked it up, it's really moist and yummy. I was worried it would be too sweet based off of other reviews, but I ended up being 1/4 cup of honey shy, creating the perfect balance of sugar and spice. I also subbed in apple sauce for some of the oil, which I think added to the nice apple flavor of the cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 23, 2009
I cooked the cake for 65 minutes, and it was still way underdone. A thick layer stuck to the pan, and the inside of the cake was sort of gummy. It was still good, but needed to be cooked much longer at a lower temp. The outside was browned. Still tasted good, but I may cook it some more tomorrow.
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Home Town: Columbia, South Carolina, USA
Living In: Bellevue, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 17, 2008
I needed something to serve for dessert with friends, one of whom is unable to have milk or soy. This cake not only did the trick, but it turned out fabulous. I used Pink Lady and Royal Gala apples for a blend that turned out to be perfect; the only thing I left out was the nuts. It's a beautiful moist cake, perfect for desserts or for coffee.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 29, 2008
I made this for a work function and everyone loved it not a bite left. I followed the recipe exactly and everything turned out great.
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Cooking Level: Intermediate

Living In: Wardsboro, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 22, 2008
I made this delicious cake both as a bundt cake and as two loaf cakes. Wonderful! Rave reviews from all! Moist and great when baked and delivered warm to a neighbor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 20, 2008
Followed the recipe exactly and it was wonderful.Very moist and perfect texture,almost like apple bread only tastier. Everyone liked it.
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Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 1, 2008
Great cake! This has just become my new standard honey cake recipe for Rosh Hashanah. Good with and without the nuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 1, 2008
WONDERFUL! Receiver rave reviews, changed a few things, did not shred apple, only chopped it, was to lazy to get out the food processor for 3 apples! and used applesauce instead of oil. I made ahead of time and refrigerated for Rosh Hoshanah, it was still moist and flavorful! Enjoy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 1, 2008
Wow, this cake was awesome. I made it to take to my MIL last night for the Jewish New Year and it was a hit. I added an orange glaze to the top and sub. applesauce for the oil. Thank you for a yummy desert.
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Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA
Living In: Hopedale, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 29, 2008
Make no mistake - this is not a diet friendly recipe, but it was yummy. I made this for Rosh Hashana. I substituted pecans for walnuts which I think was a good choice. After it was all done, I drizzled a thin layer of honey on top and sprinkled powder sugar to make it look pretty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
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Reviewed: Aug. 30, 2008
Delicious! Easy to make as well. Moist and flavorful. I followed the recipe, only adding some nutmeg because I love the spice with apples. I made a simple dessert sauce to go along with it: 1/2 cup sugar, 1/2 cup butter, 1/2 cup heavy cream, 1 teaspoon vanilla in a saucepan. Bring to boil for 3 minutes and serve warm.
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Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA
Living In: Naugatuck, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 28, 2008
Thanks for sharing the recipe for this moorish cake!So easy to make and everytime I make it, the results are always perfect.It makes a great dessert by heating it up with a little drizzle of maple syrup.
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Cooking Level: Expert

Living In: Belmont, Western Australia, Australia

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 20, 2008
Good...but even with 3/4 the sugar, too sweet for me.
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Cooking Level: Intermediate

Living In: Duxbury, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 29, 2008
Good cake. I made it pretty much as is- just added a bit more of the spices because I like things spicy! Didn't find it too sweet at all as other reviewers suggested. I dusted it with icing sugar, cinnamon and cardamom.
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Cooking Level: Expert

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