Reviewed: Nov. 22, 2009

Not the best; a little dry. But everyone, even the 4 year old ate it!

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Nov. 14, 2009

Tasted good but middle didn't set. I tried to put it in the oven a little longer, but it didn't help.

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ladywillo3

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Reviewed: Nov. 10, 2009

Quick, easy and good. I thought this would be gooey in the middle... it wasn't... but it was moist. I also accidentally used nutmeg in place of cloves. This is still good and I would make it again :) Thanks!

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sara_loves2bake

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

This was good but nothing spectacular. I didn't have any raisins so I cut up a Johnathon apple instead.

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kma733

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Reviewed: Oct. 6, 2009

After reading all the reviews, I was looking forward to making and eating this cake. I had my doubts when pouring it into the pan--it was so thick. My family all felt it was too dry and not really tasting of apples. It was like a spice and nut cake. If I make it again, I'll add a lot more applesauce and maybe an egg or two to moisten it.

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lunazen

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

Awesome cake even with my alterations. No cloves, so I added a dash more of cinnamon, and I used half brown sugar, half white. Since I only had half a cup of applesauce, I only made a half batch and baked it in a loaf pan for 21 minutes. Came out so delicious I momentarily considered eating the whole thing immediately. :)

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ckrall

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Reviewed: Sep. 10, 2009

This was a wonderful cake, but I found I had to add more applesauce to make it moist. I added a total of 3 cups of homemade applesauce and it turned out wonderful!

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KASw2

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Reviewed: Aug. 6, 2009

I doubled the recipe using 3 cups of whole wheat flour and 1 cup of oatmeal. Instead of white sugar, I used brown sugar and added 2 tsp of vanilla. I omitted the cloves and added a little more applesauce, cinnamon, and added a chopped apple at the end. My husband loved it and he is a health nut. He devoured the entire loaf in one sitting which is the first time ever. It was moist and personally I thought it wasn't sweet enough but my 1 year daughter loved it as well as my husband. That's all that matters!

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kenjiannie

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jun. 10, 2009

Bland nothing! This was loaded with flavor! I did use spelt flour, and thick homemade unsweetened applesauce, and it was fantastic. Next time I will halve the sugar, though, and I think this would be excellent with some diced apple for even more "zip" and moistness. I don't like raisins normally, but it was great in this. COOKING NOTE: Doubled recipe and baked in bundt pan at 325 for one hour. The crusty edges were the best!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Mar. 27, 2009

The first time I made this, I followed the recipe, only adding 2tbsp flour and 1/4 cup extra applesauce (for high altitude). It was moist and flavorful, and was gone in one sitting. The second time, I doubled the recipe, but used 1/3 the butter and 1/4 the sugar, and added a pint jar of apples from my home-canned stock. I then frosted it with maple cream cheese frosting (from this site). My husband couldn't stop eating it! Good recipe!

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lauraleeinaz

Cooking Level: Expert

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Reviewed: Mar. 27, 2009

my husband loves it! Fast to make!

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Dee

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Reviewed: Feb. 24, 2009

Turned out fabulous, big hit with the hubby! Was surprised considering there is no egg in the recipe. I made the following substitutions: whole-wheat flour instead of white brown sugar instead of white no cloves

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crooksette

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 13, 2009

This cake was quite tasty and very easy to make. But it did not look pretty at all. The kind of cake to make for snacking, not to bring to an event or have for guests.

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Lisa

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Reviewed: Jan. 19, 2009

Great loaf! I was sort with the applesauce maybe by 5 tablespoons and added rum to make the one cup. I also only used 1/3 cup of white sugar and 1/4 cup of brown sugar. My applesauce was already sweetened, so the adjustments were perfect! THANKS!!

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drodrigues101

Cooking Level: Intermediate

Home Town: Fremont, California, USA

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Reviewed: Jan. 14, 2009

With all the applesauce in this recipe, I had hoped for a moister cake. It also seems to be lacking a bit in flavor, I might try adding more cinnamon or some allspice. Cream cheese frosting on top is yummy!

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Laura

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

My ladies church group really loved this cake. It was the hit of the meeting. Everyone asked for the recipe.

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Lisa

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 21, 2008

I made this cake using my own homemade applesauce (apples, cinnamon, vanilla, butter and brown sugar) which I made too much of and went in search of something to do with it. I found this recipe and was skeptical about this cake not calling for eggs. The batter is very thick and I was doubtful, but this cake came out surprisingly delicious and very moist. It rose nicely, too. I used a bundt pan and ended up having to add an additional 20 minutes baking time. Next time I will include the walnuts and raisins but even without, it turned out great! I wrapped half of this cake in aluminum foil and froze it, it still tastes great and is there for whenever unexpected company stops by. This recipe is a keeper!!!!

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Nena902

Cooking Level: Expert

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Reviewed: Sep. 19, 2008

My son loves this cake and has asked me to make it again twice since I originally tried it about a month ago! Instead of raisins (he doesn't like raisins) I added 1 whole apple finely chopped. Each time I make it I'm going to try other fruits and veggies in it. Thank you!

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BECKYBB

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Reviewed: Sep. 17, 2008

My grandfather used to make applesauce cake when I was a kid. I don't have his recipe, so I tried this one... Pretty close! I used half brown sugar and half white sugar, margarine instead of butter, and pecans instead of walnuts (since that's what I had). Delicious! Will make this again!

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