The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 11, 2008
I recently went to an apple orchard so I had a ton of left over apples that I need to use. This cake was very good!! I added a little more apples than asked for and I also added nutmeg and allspice. I was out off apple juice or cider so I just made a powder sugar glaze. Turned out great!!
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Cooking Level: Intermediate

Home Town: Lees Summit, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 1, 2008
This cake is great.I did add 1/2 more spices than listed and added 2 tbs orange juice as suggested by someone else.I also added about 1/4 cup chopped almonds to the glaze.I glazed the cake while it was still warm.I couldn't even wait till the cake was cool before I had to cut a slice and taste it.All I can say is WOW!!!!My husband also had a warm slice and loved it.It sort of fell apart when I cut it but that was probably my fault because the cake had not cooled. I will absolutely make this cake agin.Everyone should really try this.YUMMY!!!!!!!!! Edit: I made this cake again for the second time.I used apples take I had frozen earlier.It was just as good.I sent my mother this recipe and she tried it and also lovrd it.I think I will try it again using bananas. I will let you know how it comes out when I make it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 27, 2008
I made this in a bundt pan last week for the first time, and my household guests ate it up with huuuuge raves! It was fantastic!! Tonight i made it differently, substitutung half the oil with applesauce, and baking in two loaf pans for 45 minutes, and that turned out just right for that size. This is a wonderful autumn celebration cake!!! I was worried also the first time because the crusty outside was so hard......until the glaze did its magic! This time I poked the cake while it was still slightly warm, and i didn't have to jab so hard.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 23, 2008
This a very oily cake..I followed the recipe,..and I think with cutting the oil in half with butter or apple sauce..might work fine, but I wont make this again without some changes and I have made 100s of cakes...but my mom like it...thats not saying much...she doesnt want to hurt my feelings.
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Cooking Level: Professional

Home Town: Glen Ellyn, Illinois, USA
Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 22, 2008
Very easy and delicious. I substituted walnuts for the almonds and left out the raisins. I also added a little all spice. Was worried at first about it being dry. But was pleasantly surprised at how moist and tasty it was. Glaze definitely added to it. Was proud when my mother-in-law had seconds. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 13, 2008
When this came out of the oven, I was really worried as it looked extremely dry. The glaze though perfected it. It was rich and moist just like a pound cake should be. I omitted the raisins and nuts due to allergies, baked it in a 9 x 3 round pan, and also iced it with a homemade caramel frosting. Excellent treat that brightened up a gloomy fall day.
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Cooking Level: Intermediate

Home Town: Ravenswood, West Virginia, USA
Living In: Moundsville, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Aug. 11, 2008
Excellant this is a keeper for me! I didn't have all for the topping so just made a cream cheese glaze over it. Very very good! 5 stars plus! And liked the almond flavor but am going to try this next time with some chopped walnuts....thanks so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Photo by TourSi
Reviewed: Jan. 20, 2008
WOW! WOW! WOW! My husband can't stop raving about this cake!!! It was delicious!!! Not to mention easy and very economic, since not milk, creams and the similar is needed, and the almonds/raisins can be easily left out . Seriously, this cake can be eaten raw, we couldn't stop picking! I did a few changes just because it was more convinient for me, but the recipe is fine as is. So here are my changes, and some tips: 1) No vanilla extract, just 2-3 tbsp of orange juice. 2) About 1/4 tsp more nutmeg and more cinnamon. 3) 1/4 cup of almonds. 4) 1/4 cup raisins. 5) Unpeeled apples (btw 2 cups are about 1.5-2 medium apples). 6) Baked in two loaf pans. 7) After about 1/2 an hour in the oven, I covered the pans with aluminum foil, leaving a big hole in the middle so the cake is not overburnt in the edges, but done in the center. 7) Believe it or not, this does not even need the glaze!!! It's delicious and very moist even without it. Good luck! Mary thanks for this wondeful recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 18, 2006
Very tasty and moist. A big hit a Thanksgiving...I used walnuts instead of almonds. No raisins either. Well worth trying.
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Cooking Level: Intermediate

Home Town: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 1, 2006
I took this to our family Halloween get-together and everyone raved about it! I left out the raisins, added a touch extra nutmeg, and used chopped hazlenuts because we didn't have any almonds. Still turned out beautiful. Oh, I also baked it in a loaf pan. Beautiful and delicious fall dish, I am baking more this week to give as gifts.
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