Reviewed: Jan. 23, 2009

This cake was amazing. I didn't have cloves, so I substituted both the cinnamon and cloves with pumpkin pie spice. I will definately make it again.

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SallyM1985

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Reviewed: Nov. 19, 2008

This was an excellent cake! I loved it from the first bite. It was moist and nicely spiced, and I felt the raisins added a nice additional flavor. It tasted just like the applesauce cake I buy at the farmer's market.. maybe even better since this one was free! I'll definitely be making this on Thanksgiving this year.

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Merkelicious

Cooking Level: Beginning

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Reviewed: Oct. 8, 2008

The flavour was good, however it was very crumbly. May have been an error on my part, but I won't make again.

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Susan

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Reviewed: May 23, 2008

great recipe. Followed it to a "t" first time and it was great! I, too, put my stamp on it the next time by adding walnuts and nutmeg..but that doesn't make it a bad recipe, just different taste palettes.

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SHEILA316

Home Town: Ocala, Florida, USA

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Reviewed: Aug. 24, 2007

This was pretty good, with a few changes. I cut way back on the cloves, using around 1/4 t. I also replaced the shortening with light margarine. I baked in a 9x9 inch pan because I wanted squares of cake instead of slices, so I had to bake about 10 minutes longer than stated in the recipe. Really tasty!

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Aug. 13, 2007

I loved this recipe! I have a girl in my daycare that is allergic to eggs and this was perfect as a special snack for the kids! I substituted half of the sugar for splenda and it came out great. I also used my own home canned applesauce, which was a bit dry, so I added a 1/4 cup of water. My husband dislike frosting and this was great in his lunch with out any. Thank you!

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Mary

Cooking Level: Intermediate

Home Town: Roseburg, Oregon, USA

Living In: Redmond, Oregon, USA

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Reviewed: Feb. 21, 2007

Delicious and great for my son with dairy and egg allergies!

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Amy

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2007

I was concerned about a cake with no eggs but this was wonderful. Very light, moist and perfect in spice flavor. Reminds me of the taste of Boston Brown Bread but so light in texture. Used the most applesauce of all the recipes I saw. Hats off to your family's recipe!

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JoAnn

Cooking Level: Expert

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Reviewed: Oct. 7, 2006

Very easy and tasty! I like to add 2teaspoons cocoa to enhance the flavor.

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iquno

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Reviewed: Sep. 1, 2006

This was so good. My family loved it. I used a light glaze to frost. It tastes like gingerbread.

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stcharlesmom

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Reviewed: Oct. 2, 2003

Fantastic - Every time I make this it disappears within a day!!! I used chunky applesauce for a different texture - fabulous.

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KAJIIRA

Cooking Level: Intermediate

Living In: Fairfax, Virginia, USA

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Reviewed: May 2, 2003

This cake is quite good but I just can't leave anything without putting my mark on it I plumped raisins by soaking them in fresh orang juice and of course increased the the spices. But still very good

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CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Mar. 18, 2003

good and easy. a moist but not soggy cake.

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patti in ny

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Reviewed: Feb. 11, 2003

i'm writing this while the cake is in the oven. just from tasting the batter it's too salty. i added nutmeg and allspice since other reviews stated that it was too bland. i'm also nervous because this is the first time i've baking with a tube pan.

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ILIANITA

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Reviewed: Sep. 27, 2002

This was an easy recipe to follow and gather the ingredients for! I didn't have a mixer to cream the butter and sugar, so I manually 'swished' it with my hands. That worked fine. I didn't have a tube pan to cook with, so I used a rectangular bread one. Not a good choice .. the top got burnt, but was able to be peeled off easily. (Definitely use the recommended pan.) The end result was nice and full of spice! However, it proved to be too a little too sweet for me. The raisins are also a great addition to the cake. Perhaps using an unsweetened apple sauce would be better.

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Madame.D

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2002

Excellent, dense and sweet. My mom added a bit too much salt, but even so it was great.

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 6, 2002

This recipe was easy to make and turned out very moist. My husband and children loved it but it was a little bland for my taste. I think I would try a little more spice next time.

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KAYJAYV

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Reviewed: Aug. 9, 2002

I didn't have a flute pan so I put the batter into a muffin pan (with paper liners) and baked for 20 minutes at 375 degrees F. They came out perfectly - moist and delicious! The batter doesn't rise very much so they don't have the big muffin tops some people like, but they are still wonderful. The recipe yielded 17 muffins and my boyfriend ate about 4 as soon as they came out of the oven!!

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JMD97

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Reviewed: Apr. 10, 2002

This recipe was quick and easy. I tried it out on my coworkers and they all have to have the recipe! I have made it 3 times in one week and it is quickly becoming famous. I do recommend using 1/4 teaspoon cloves instead of 1 teaspoon. Also, I didn't need to cook as long as the recipe said. This recipe also works great witht he KitchenAide stand mixer.

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