Reviewed: Oct. 28, 2004

I'm so glad I found this recipe. This recipe helped my terminally ill cancer friend going thru chemo. Everything tasted like chemicals EXCEPT she would eat a piece of this and then she was able to eat her other food. Feeding tube was then removed!!! Thanks!

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CHRISTINE

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Reviewed: Oct. 23, 2004

Excellent. I followed the directions exactly. Used the entire 2 cups sugar and possibly that is what made the crust so good and crunchy. In fact, my husband loved the edges so much that he wants me to make as muffins next time. Absolutely no need for icing or powdered sugar; it is perfect!

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ROSEMERRY

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Reviewed: Oct. 14, 2004

I added more spice to the cake! I also left out the raisins. I think this cake is truly excellent - easy, moist, and perfect in the fall. I liked it so much, I submitted a photo.

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HATCHERY

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

Living In: Ravenna, Washington, USA

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Reviewed: Oct. 3, 2004

This recipe was awesome. Everyone... and I mean from a one year old to a 75 year old enjoyed this cake! It was perfect the very first try. This recipe has already been passed out to 3 of my neighbours! Thanks Kristin!

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NADES.W

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Reviewed: May 25, 2004

I have to agree with a past reviewer, this was too "spicy!" If it weren't for that, it would've been fine. I did reduce the sugar to 1 cup ( 1/2 white and brown) and cooked the apples over the stove top with the spices and brown sugar and then processed them. I also reduced the butter to 1/2 cup and used 1/2 cup of apple sauce and used 4 small apples and 1/2 cup of more apple sauce. I then threw everything in the processor and let it do it's thing. Actually cooked in just 45 mins.

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Flaquita

Cooking Level: Intermediate

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Reviewed: May 14, 2004

I would drop the allspice. Too spicy.

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YARDEN

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Reviewed: May 11, 2004

Very delicious! I made it for a Mother's Day present and my mom (and dad) thought it was excellent! I added only 1 1/2 cups of sugar instead of the 2; it was plenty sweet enough! Next time I would cut the butter in half and use half applesauce because the cake was rather greasy.

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CRXGURL

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 18, 2004

Since all the reviews I read were positive, I thought I would try this recipe. I'm not sure what I did wrong, but this cake did not turn out as expected. First of all, I was taught to invert the cake when you bake in a tube pan for cooling. There were no directions on whether to invert or not. I did and the cake fell out of the pan in many pieces. I had tested the cake for doness as per instructions. The tester came out clean after baking for 1 hour. Since the top of the cake looked a little moist still, I baked it an additional 5 minutes. I have to admit, the cake was extrememly moist, almost to the point of being mushy. Can't say I will be trying this recipe again. Thanks anyway......

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lil' menehune

Cooking Level: Expert

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Reviewed: Apr. 17, 2004

What a great cake recipe! Delicious when fresh and even better the next day.....thank you, Kristin for the recipe....will be making this again for sure!

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JAYNE04

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Reviewed: Mar. 26, 2004

Made the cake today and don't understand what all the raves are about. One of my least favorite apple cakes. Very greasy.

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DUNKIEPUNK

Cooking Level: Expert

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Reviewed: Mar. 15, 2004

Deelicious! Moist, spicey, wonderful. Followed recipe except left out raisens. Topped individual servings with butter sauce from another spice cake recipe on this site. Thank you. SylvanSpirit Farms eendi

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GOLDBERRY

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Reviewed: Mar. 8, 2004

This has to be hands-down the best apple cake I have had. I served it at a family dinner and everyone took some home. I followed the advice of other reviewers and decreased the sugar to 1 cup - it was perfectly sweet enough. Also, I only used 1/2 cup of butter and substituted 1/2 cup of unsweetened applesauce. It was moist, spicy and delicious. Thank you - this one's a keeper!

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JUSTJACKIE

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2004

I just baked this today!! Turned out awesome!! My dad couldn't stop himself from getting a bite before it cooled down. I took the advice to only add one cup of sugar and that was sweet enough for me too!! i used applesauce instead of butter to make it less fattening, and it still turned out fine!! i also added low fat sour cream to make it more like a coffee cake and walnuts. whole fam loves it!! my mom wants to give half of it to te pastor.. thanks for sharing a delicious recipe!!

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GRACEFACE

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Reviewed: Feb. 17, 2004

yumm! I'm eating it right now and it's delicious.. tastes even better the day after it's made. A few changes I made: I added more cinnamon because I didn't have nutmeg nor all spice, I also reduced the sugar to one cup only.. but it's still really sweet. So I think one cup of sugar is plenty in this recipe :)

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AMAUDIA

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Reviewed: Jan. 22, 2004

I made this cake last night, following the instructions exactly. My hubby couldn't wait to try it. I asked him three times how he liked it.....his mouth was too full to answer as he couldn't stop eating it! I'm confused as to why some said it was 'oily' unless they are referring to the amount of butter. I wouldn't change a thing! Great recipe! Thanks for sharing.

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UNICORN915

Home Town: Manchester, New Hampshire, USA

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Reviewed: Jan. 7, 2004

Delicious! I made it exactly as the recipe called for, and it was perfect! very moist and smells wonderful when baking

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DREAA

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Reviewed: Nov. 26, 2003

Excellent recipe. Directions are clear and right on. Yummy!

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YHA

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Reviewed: Oct. 19, 2003

I, too, made some changes but this is a terrific cake. I soaked my raisins in Courvoisier and then used the soaking liquid to mix with the baking soda. Instead of vanilla, I used a tablespoon more of Courvoisier and also a little bit of Vanilla Bean Paste, which I happen to keep around. I used Macoun apples, which look a lot like small MacIntoshes, and I used 4 of them. Macouns are terrific apples. I have tried numerous apple cakes and most were so-so. This is outstanding. Next time I will try cutting the sugar by 1/2c. Plain whipped cream is really nice as an accompaniment.

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Barbara

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Reviewed: Oct. 11, 2003

Very tasty even after a few substitutions and I left out the raisins. The cake was indeed moist, spicy and sweet as promised. First, I used one cup of whole wheat flour in place of one cup of all-purpose flour. Then I used one cup of egg substitute in place of the four eggs and finally I used one-half cup of "Smart Balance" with one-half cup of butter to replace the one cup of butter. The cake was sweet enough so I left off the confectioner's sugar too. Because I don't have a tube pan I used two round cake pans (9 inches) and made two cakes that turned out about one and one-half inches high and took about 30 minutes to cook completely. Jon and I finished off one cake in mere minutes! Yummy! Thanks for the recipe.

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