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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Renee


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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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third_generation_baker

	Cooking Level: Intermediate
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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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CHEY26

	Cooking Level: Expert Home Town: Waltham, Massachusetts, USA Living In: Hopedale, Massachusetts, USA
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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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shpinky


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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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sweetiesmj

	Cooking Level: Intermediate Home Town: Stratford, Connecticut, USA Living In: Naugatuck, Connecticut, USA
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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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LuckyAustralian

	Cooking Level: Expert Living In: Belmont, Western Australia, Australia
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Reviewed: Jun. 20, 2008

Good...but even with 3/4 the sugar, too sweet for me.

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Elizabeth

	Cooking Level: Intermediate Living In: Duxbury, Massachusetts, USA
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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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Amanda Bain

	Cooking Level: Expert Home Town: Grande Prairie, Alberta, Canada
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Reviewed: Mar. 29, 2008

I made it with 1/4 cup oil and 3/4 cup cinnamon applesauce. I also made a brown sugar glaze (1/2 c brown sugar, 1 t vanilla and 2 T water) to put on top when it was done. It was good!

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Carrie

	Cooking Level: Intermediate Living In: Warrenton, Virginia, USA
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Reviewed: Mar. 12, 2008

This tasted pretty good, but I think it would make a better muffin than a cake. I'll try that next time.

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Tinkerbell

	Cooking Level: Intermediate Living In: West Norriton, Pennsylvania, USA
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Reviewed: Jan. 29, 2008

Excellent. I also made a few changes as other reviewers had suggested. I used 1/2 c. sugar, 1/2 c. splenda, 1/2 c. oil, 1/2 c. unsweetened applesauce and left out the walnuts (allergy). It was soooo moist and delicious.

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OODLES_OR

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Salem, Oregon, USA
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Reviewed: Jan. 21, 2008

Really good cake. Easy to make and delicious. I substituted 1/4 c. of the oil for applesauce. I probably could have cut the sugar down a little bit, too. Next time I will try a little less sugar and add a bit of fresh nutmeg.

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eatdrinkbemerry


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Reviewed: Dec. 19, 2007

Left the cake in the oven for 55 minutes and let cool. When I flipped the cake out of the bundt pan, half of the cake was not done. Had to put back in the oven for another 30 minutes. Not sure what happened but that ended up drying out the cake.

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Krystal

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Allen, Texas, USA
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Reviewed: Dec. 6, 2007

Delicious! It was very sweet, but I like it sweet. I made it fat free by substituting pumpkin for all of the fat,which produced an extremely moist cake. I'll definitely make again!

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Me

	Cooking Level: Intermediate
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Reviewed: Dec. 4, 2007

I am not a baker - at all - but I made this last night, and got raves. It was easy and really delicious. As suggested by others, I subsituted some splenda for sugar, and applesauce for some oil. I can't imagine it would taste any better if it had the fatty/higher calorie stuff in it. I am now eating it with my coffee for breakfast....YUM.

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Farrell100

	Home Town: Providence, Rhode Island, USA
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Reviewed: Oct. 21, 2007

Okay - all honesty......was drinking....made the cake....messed up the flour mixture....realized the mistake, pulled the cake out of the oven (within 10 mins) added the appropriate amount of flour and this cake was awesome! Very,very good - thanks for sharing!!

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FinleyMom

	Cooking Level: Expert Home Town: Cocoa Beach, Florida, USA Living In: Wake Forest, North Carolina, USA
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