I had some problems with it sticking to the pan, but it did taste wonderful.

I made this recipe exactly except I cut it in half to make a loaf. It is moist and delicious, it turned out perfect!

My whole family loved this cake and it was gone in one day! I upped the apples and used 4 medium sized and made a crumbled topping with flour, butter, cinnamon, and brown sugar- It was fantastic! I also used a bunt pan instead- super moist!

Terrific base cake for fruity variations! I substituted 1.3 C. agave nectar for the sugar, used half the butter, 1.5 t. baking soda and 2 T. lemon juice. I baked it at 325 for 1 hour- it was sweet and fragrant, and I cut my guilt in half but reducing the gycemic index a bit.

This is probably the best thing I ever made. I've made this now four times and it came out so delicious and moist every time. It was a hit with my co-workers and at home. Thanks for this great recipe!

This had a great flavor! I also made a streussel to put on top and baked it in mini loaf pans. It was delicious. Nice and spicy and good apple flavor!

I really wanted to like this recipe. It looked so good. I took the advice of most reviewers and reduced the amount of sugar. The cake didn't rise the way my other bundt cakes always do and I found it to be dry. All that fruit and this cake was still on the crumbly side. I consider myself to be an experienced baker and I was not impressed by this recipe.

This buttery apple cake is certainly a new Fall favorite in our home! I have been searching for a spicy apple cake that does not depend on oil in the batter and this moist flavorful cake is the one. I did follow advice and grated 1/2 of the apples, chopping the rest, along with doubling the spices called for. I used a 13x9 inch pan but will use a bundt pan from now on. I added cream cheese frosting but this cake does not need any more, it stands well alone. The first crisp day in September signals a return to baking in our home and this delicious cake did not disappoint.

It's far too much nutmeg, it's all you can taste. Otherwise, the cake came out well, it has a very nice texture. I substituted some brown sugar for 1/2 cup of the white, and I think it would be better as written, with all white sugar. I would say halve the nutmeg, and if you want it spicier, add some more cinnamon.

I made this with fresh pears (my guest was allergic to apples) and used both golden and dark raisins. I made muffins and sprinkled chopped walnuts and sugar on top prior to baking. I laso used 1/2c packed brown sugar and 1/2c white plus cut down on the margarine. Came out wonderfully, she asked for my recipe after one bite. Thanks!

This is the one! The best apple cake recipe I have ever tried. Not too sweet, not too tart, it's just right.

FABULOUS RECIPE! My 11 year old daughter made this cake for a 4-H show (with a little of my help), and the cake is awesome! The only changes we made was, we did not add raisins, and did use any substitutions. Also, the apples were chopped finely. The picture showed big chunks. (we used Granny Smith Apples) The only thing I would change next time is the powdered sugar on top.. since it kept clumping from the moisture even after the cake was cooled completely. Next I will make a thin icing & not use very much at all. LOOOOVE IT!!!!

This cake was excellent- moist & delicious. I did make a few minor adjustments- I cut back on the sugar- used 1 cup of raw sugar cane & 1/2 cup brown sugar, I did not put confectioner's sugar on top, & I used oat flour instead of all purpose white flour. I will be making it again for our gathering on Thanksgiving. A+++++

I substituted dried cranberries for the raisins, and used 1 c of whole wheat flour plus 1 c of all purpose flour. I used three Empire apples. I made 24 muffins, cooking for about 30 minutes at 350. Though the muffins weren't very pretty they tasted very good. Next time, I will add another teaspoon of cinnamon.

Magnificient Autumn cake!! I baked this for my birthday tea party and it was a definite success. Easy to make. And it is just the essense of what an Autumn cake should be - warm, spicy, with apples and full of comfort.

this cake was delish, i just bake to bake these days, my family are the ones who eat it....they really loved this one, thanks....as a matter of fact, i even ate more than normal...

I was browsing online to find a treat to bring into work. With the rave reviews this recipe has received, how could I not try it? It's everything the reviews say it is! It went over very well... and quickly. The only changes I made were adding 1 cup white sugar and 1 cup brown sugar. I didn't have raisins so I chopped up some Citrus Essence Prunes and added 1/2 cup chopped walnuts. The Citrus Essence (orange flavored) Prunes added a really nice touch to the cake and people love the tang they gave. I used mounded teaspoons of spices, but agree that it could use a little more. I also shredded my apples (Cortland Apples) on the largest setting instead of chopping them. I'm not a baked apple person but I enjoyed the cake a lot myself! I had to join All Recipes just so I could rate and review this recipe!