The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
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Reviewed: Nov. 4, 2009
This is a very nice and tasty cake! Just as suggested I added 1/2 cup of brown sugar and 3/4 cup of regular sugar. I also used 1/2 cup of margarine and 1/2 cup of apple sauce to cut on fat. I omitted the raisins and was conservative on the spices because my picky kids don't like them.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 4, 2009
My family and I love this cake. I was suprised at how easy it was to make. I have made it several times for many different occasions and it is a hit every time. I make the cake without raisins, and it is still good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 3, 2009
just made this cake and it is fantastic. cut down a little on the nutmeg and allspice but didn't need to. used one large granny smith and one large gala apples. left them in chunks and worked out just fine. baked in a 13x9 pan for just under and hour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 2, 2009
Excellent cake recipe! I followed the suggestion of substituting 1/2 cup brown sugar, and omitted the raisins (kids hate 'em--too bad, Im sure they would have been great) I also grated the apples, since I wanted a more uniform appearance and baked in a 9X13 pan. Frost with cinnamon cream cheese frosting--MMMMM!
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Cooking Level: Intermediate

Home Town: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 26, 2009
This cake has a fairly dense, but tender texture. It is VERY fragrant -- perfect for people who love spice cake (like me!) I decreased and changed the sugar to 1 c. white and 1/2 c. light brown. Could decrease a bit more, or use tart apples (I didn't.) I finished with a light vanilla glaze, and served with a dollop of unsweetened apple sauce which helped balance all the sweet. Will definitely make again.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 19, 2009
Very yummy and moist. Mixed up quick and baked up well. Used 1/2 cup of Brown Sugar for part of the sugar. Could have increased the spices a little.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 18, 2009
Made this cake for my family and it was eaten in one day, I added cranberries and raisins, yummy! It has a dense texture like banana bread, excellent for breakfast with cream cheese, or as a dessert. Next time will add more walnuts as i love them, def going to make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 22, 2009
LOVED this one! only change was to just use 2 tsp cinnamon and 1 tsp nutmeg for the seasonings and I also shredded the apples instead of leaving them in chunks--then topped with a whipped cream cheese frosting--everyone absolutely loved it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 20, 2009
I loved this cake. Perfect fall treat. Moist, flavorful, delicious (especially with a cream cheese drizzle frosting).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Sep. 12, 2009
Wow what a cake!! I took the advice and used 1/2c brown and 1c white sugar. I didn't have allspice so I used some pumpkin spice. I'm not sure why some think it's too spicy, I think it is very tasty!! I did chop my apples, but made them kinda small. Instead of vanilla in the cake, I used almond extract to give it a little nutty flavor, worked perfect. Great cake, great flavor...will definetly make this again! Check out my picture!
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Living In: Elgin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 9, 2009
I'll definitely do this one again, I was 'helped' by my two youngest sons as well and it still turned out great, everyone came back for more. Thank you for a really good recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Sep. 1, 2009
This turned out to be the best cake i've ever made! I am making it again right now, the second time in a week! Took it to a party and everybody went crazy over it. I made a cream cheese frosting that I drizzled over the top because I wanted it to be more of a dessert but will do powdered sugar this time I think. This ones going into permanent rotation!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 26, 2009
Made this recipe today, was looking for something different. I followed recipe for the most part, I did reduce sugar to cup and half, but everyones sweet tooth is different and I did half/half brown/white sugar, also used whole wheat/all purpose half and half. Shredded the apples, and didn't use butter at all, used apple sauce only...was hoping it wouldn't be too much apple...It was fine, husband and step-daughter loved it. I added walnuts, but that's my personal liking..would use this again..
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 16, 2009
This recipe is my husband's favorite. It is very moist and I have substituted chopped dates for the raisins on occasion. I also left off the glaze and the cake was wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 29, 2009
Excellent recipe. I left off the glaze and it was perfect, not too sweet. I used a springform pan because I didn't have the fancy mold. I actually made this recipe to pair with a wine tasting due to the spices in this cake, and everyone devoured it! Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 22, 2009
Turned out absolutely amazing! I substituted 1/2 the butter for 1/2 a cup of apple sauce, added 20 g of flour and topped it with chopped walnuts Delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 16, 2009
I followed the recipe and it was so moist and delicious....everyone loved it.
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Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 19, 2009
My favorite recipe so far at allrecipes! Some changes I've made: puree raisins w/1/4c.spiced applesause, added 1/4 C. wheat germ and 1/4 C. pecan meal after subtracting 1/4 C. flour to balance it out.Also-for those reviewers who said it fell apart, refrigerate cake for 36 hrs. to allow the spices to mellow and the texture to hold together better and it is magnificent! Also you can add 1/3 C. crushed pineapple to round out the spicey edge.Experiment with the recipe, it is forgiving and fun!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 5, 2009
I made this for a coworkers birthday and everybody seemed to like it. Modified sugar to 1/2 cup brown, 1 1/2 white and butter to 1/2 cup butter, 1/2 cup applesauce, increased cinnamon & allspice to 2 teaspoons each. Baked in 9 x 13 pan for 40-45 minutes. Cooled and frosted with cream cheese frosting. Yummy, smelled delicious, very moist. Chop your apples very finely, or use a food processor. Thanks for a great recipe. Would make excellent muffins as the edges are the best!
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Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 19, 2008
Absolutely delicious. I wish I had made it in a Bundt pan, but I thought tube pan meant Angel Food pan. So it wasn't so pretty, but the taste was fantastic. I topped with a thin butter frosting and cut way back on the nutmeg since I don't like the flavor of it. Highly recommend.
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