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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Reviewer:

cowpens

Reviewed: Apr. 21, 2012

Very nice cake. At least, that's what my coworkers told me. I'm now realizing I didn't try it at all--I brought it in for a coworkers birthday and had to leave almost immediately after we sang to her, so I didn't eat any that day or the next. However, everyone told me it was very good. Moist, sweet, and delicious, so I'll go with their comments to rate it. I didn't have to bake any longer than directed. I did, however, cut the sugar by about a 1/4 and left the rest alone. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 1, 2012

Not a big hit at my house! Too much honey flavor! I gave it 3 starts because it was a moist cake!

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Reviewer:

Culinary mom

Cooking Level: Expert

Living In: Gainesville, Virginia, USA

Reviewed: Jan. 15, 2012

This bundt was nicely sweet and very moist, and has become one of my families favorites. **Easy to double

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Reviewer:

robinsnestdelights

Cooking Level: Intermediate

Home Town: Auburn, California, USA

Living In: Kingsport, Tennessee, USA

Reviewed: Dec. 18, 2011

Tastes delicious, BUT be sure to REALLY grease up the pan with olive oil or butter, then flour, AND let it cool for at least 30 minutes, not 10. I followed directions to the T, but my bundt cake just fell apart when I lifted it. It still tastes great, but I must have tried to lift up the pan too soon and it was not greased enough =[

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Reviewer:

jamsterdamx

Cooking Level: Beginning

Living In: Chico, California, USA

Reviewed: Oct. 22, 2011

I baked this into 2 loaves since I wanted to share. I chose to chop the apples in to rough chop of about 1/4 inch size pieces instead of shredding. I didn't have a box shredder on hand and don't own a food processor. It took about 55 minutes at 325 for these to finish, but I did check at 45 minutes and 50 minutes in, maybe it depends on the apples? When the loaves came out of the oven I drizzled about a tablespoon of honey onto each loaf and then sprinkled with powdered sugar. This cake came out nice and moist and not too sweet.

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Reviewer:

LiviesMommy

Reviewed: Oct. 4, 2011

An excellent cake for Rosh Hashanah. I followed the recipe pretty closely with a couple of small changes: I sub'd 1/3 cup of the oil with apple sauce and increased the amount of apples to 4, and I upped the spices, adding 1/2 tsp nutmeg, 1/2 tsp cardamon, 1/2 tsp of ginger & 1/8 tsp cloves. The cake turned out wonderfully! Very moist and quite delicious, and hubby even said it was the best honey cake he had ever had (I blush!)

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Reviewer:

Clare

Cooking Level: Intermediate

Reviewed: Oct. 4, 2011

Very good and easy, but not very moist.

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Reviewer:

Rimma

Reviewed: Oct. 2, 2011

Phenomenal. This cake was gone almost as soon as I made it. I took other's advice and added less sugar (makes a huge difference!), a little less oil, and a bit of applesauce. The applesauce made it taste better and more moist! Yum!

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Reviewer:

GoldenLeaf

Reviewed: Oct. 2, 2011

Made this cake almost exactly as written. Substituted nutmeg for the allspice, and then left out the nuts, and only used two apples. Cake came out AMAZING. Got lots of compliments, especially great with a honey cinnamon glaze!

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