Reviewed: Dec. 23, 2006

Absolutely fantastic! I made a glaze out of confectioner's sugar, milk, butter, vanilla, and scotch... Tasty! :)

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Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

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Reviewed: Oct. 21, 2006

WONDERFUL!!! I halved the recipe and made one loaf only so my husband and I wouldn't go crazy eating it. This is the best quick bread I've ever had!!!

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LILYP

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Reviewed: Oct. 9, 2006

VERY GOOD cake. The only changes I made to this cake was I only used 1/2 cup of honey instead of 3/4. I also shook some confec. sugar & cinn. on top & drizzled some caramel syrup over it all. Very moist & flavorful. Will make again SOON!

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Erin

Cooking Level: Expert

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Reviewed: Oct. 3, 2006

I made this for Yom Kippur Break Fast and it was pretty good. Dense, as is typical with honey cakes - but very good flavor. For me, it was missing something....I think I'll add 1/4t of ground cloves next time around. I made a few changes....for the sugar I did 1/3c Splenda, 2/3c sugar. For the oil I did 1/2c oil, 1/2c unsweetened applesauce. Next time I'll also change the flour and do 1 1/2c white and 1c whole wheat (I LOVE whole wheat flour with apples and honey!!). Thanks for sharing!

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LillyZackMom

Cooking Level: Expert

Home Town: Ramsey, New Jersey, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Sep. 26, 2006

Made this today for a cooking group. Recipe was easy and well liked by all. Thanks!

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OAKRIDGEDUDE

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Reviewed: Sep. 23, 2006

Excellent cake! I made this for our Rosh Hashanah dinner and everyone loved it. Easy to make, very moist and no need for any glaze. Makes a great snacking cake.

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Sep. 21, 2006

absolutely awesome...this one is a keeper!

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MERYLEE

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Reviewed: Sep. 19, 2006

I just made this cake and within minutes of cooking the entire house smelled amazing. It wasn't out of the oven ten minutes before half of it was gone. I'm making another one tomorrow! It is simply delicious. It was easy to make and on a personal note...I threw in some extra nuts because we all just love nutty things!

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DancingChef

Cooking Level: Expert

Living In: Dunmore, Pennsylvania, USA

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Reviewed: May 28, 2006

This is a really nice cake, moist, flavorful, I have made it with creamcheese frosting or with just maple sugar sprinkled on top before baking. Thanks for sharing this great recipe

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COLDCHICK18

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Reviewed: Feb. 15, 2006

Tasty! Served this to the in-laws and it was a big hit. I topped this cake with a simple glaze of confectioners sugar and a touch of milk. Also tasty served with a scoop of vanilla ice cream. Will definitely make again and again!

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joshtymom

Cooking Level: Expert

Living In: Steelton, Pennsylvania, USA

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Reviewed: Jan. 4, 2006

Made this cake for Christmas morning; it traveled well from Maine to Mass. and was just as moist and tasty the next day. Easy, too, with no exotic ingredients! Will make this cake frequently. Delicious!

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MATURTLE

Cooking Level: Intermediate

Home Town: Holliston, Massachusetts, USA

Living In: Union, Maine, USA

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Reviewed: Nov. 3, 2005

This cake is so yummy served warm with ice cream. I used Granny Smith apples and because I live at high altitude I added 2 more tablespoons of flour. I baked it in two loaf pans and they turned out great. I had to bake it about 5-7 minutes longer than was suggested. Everyone loved it and asked for the recipe. I will definitely make it again.

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AlpineMt.Momma

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Alpine, Arizona, USA

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Reviewed: Oct. 28, 2005

This cake was a hit! I took it to a church fellowship and it was gone in less than 5 minutes! I followed the recipe exactly and it came out great. I may add a full cup of nuts next time, but only because I REALLY like nuts. Good flavor but not too sweet and really moist. I will definately be making this again!!

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JRPrice

Cooking Level: Expert

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Oct. 26, 2005

Very nice texture and moist. Has a nice flavor, taste better the next day. Cake came out of its pan very easy. It did take longer to cook than said, but ovens vary in temperature. To make it more nutritious try whole wheat pastry. flour.

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marmee

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Reviewed: Oct. 24, 2005

Quite good! We cut the sugar to 1/4 cup and the honey to 1/2 cup. Substituted 1/2 vanilla rice milk for 1/2 the oil. Also, had no nuts. Easy to make. Shared with the neighbors, who also liked it. Plenty sweet with less suagar and honey. We will definitely use this recipe again.

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