Reviewed: Feb. 24, 2013

Delicious! I took the advise of other reviewers and cut the honey to 1/2 cup and used 1/2 cup white sugar and 1/2 brown sugar. I used dark brown sugar because that's what I had on hand. I also chopped the apples into small pieces instead of shredding. Perfect! I will be making this again! Thanks JAYDA for the great recipe! :)

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Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Leominster, Massachusetts, USA

Living In: Westminster, Massachusetts, USA

Reviewed: Jan. 27, 2013

Just made this using whole wheat flour instead of white, substituted 1/2 of the oil with apple sauce, used only 1/2 cup of sugar and 1/2 cup of honey. I put about 1/4 of a cup of vanilla glaze on while it was still warm. Even with these healthy changes it was still very moist and delicious! I will be making this again.

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Reviewer:

lyeadon

Reviewed: Jan. 27, 2013

Loved this bundt cake! The only changes I made was I cut the oil in half, only added 1/2 cup honey and added 1 additional apple. It was exceptionally moist and delicious!

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Reviewer:

JULIAM

Home Town: Rochester, New York, USA

Reviewed: Jan. 3, 2013

This is the best cake I've ever made., tasty ,moist, and so yummy. I put 1/2cup white sugar,1/2cup brown sugar, and 1/2 cup honey. I also used spelt flour and melted butter, 3 cups shredded apple, 1/4 cup raisins soaked in Cherry liquor. it was fantastic!

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Reviewer:

Ann

Reviewed: Dec. 30, 2012

I am not a baker, so I am not sure what I did wrong, but this batter killed my hand mixer! I used some unsweetened applesauce in place of some oil, and I used Splenda, and the batter was so thick it froze my beater. I did actually finish mixing it by hand, and did bake it....for over 2 hours!!!! It tasted fine, a little like it wasn't quit finished, but ok. I am thinking it was the flour, but i put it all in a glass jar and do not remember what type of flour it was. I will add a photo soon.

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Reviewer:

Linda

Cooking Level: Beginning

Home Town: Easthampton, Massachusetts, USA

Living In: Sunrise, Florida, USA

Reviewed: Oct. 15, 2012

Great recipe! I did modify it slightly, omitted walnuts and included plumped raisins cca 1/2 cup (microvawed raisins in water), lemon zest. Excellent result, a keeper.

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Reviewer:

vesna

Reviewed: Oct. 11, 2012

My family loves this recipe, I've made it 3 times and it's always turned out perfect - no fail. It's such an easy recipe and really great flavour for the fall season.

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Reviewer:

blonde_cookie

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Reviewed: Oct. 6, 2012

I've made this cake almost exactly as per recipe only substituting all purpose flour, baking powder and soda with the same total amount of self-raising flour. The cake was moist and absolutely delicious, and had a huge success. I used two loaf pans, but baking time was about 1 hr total, the same as for the Bundt pan, different ovens bake differently maybe. Thank you!

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Reviewer:

Vasilek

Cooking Level: Intermediate

Home Town: Moscow, Moscow (Federal City), Russia

Living In: Thornhill, Ontario, Canada

Reviewed: Jul. 31, 2012

I would love to give this recipe a higher review, but I just couldn't yet. When I made the batter, it looked great and tasted great. But after baking it for over 65 minutes (I had been testing it for doneness, and the toothpick came out clean), after we cut into it, I realized that the entire center was underbaked. I'm not sure how I couldn't have spotted this, given that the toothpick came out perfectly clean and I baked it for more than enough time. Now, granted I baked it in my beehive cake pan. But still, I'm not sure what happened. (By the way, the cake that was done was VERY dense and moist. I substituted applesauce for the oil, and I think that's part of the reason.)

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Reviewer:

bakingymnast

Reviewed: May 1, 2012

Lovely moist cake that is so easy to make. The hardest part of the recipe is peeling and cutting the apple (I don't have a grater; renting a temporary furnished apartment). This recipe is definitely a keeper! Thank you for sharing it.

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