Reviewed: Dec. 10, 2012

Thanks for the great recipe! I made it just as written, except that I put it in a muffin tin and omitted the cloves since I didn't have any. I got 12 large muffins, which I baked at 375 for 15 minutes.

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Reviewer:

KKH3

Reviewed: Apr. 21, 2011

Delicious! I made half a recipe. I used golden raisins, which I soaked in hot water for a few minutes. I baked it in an 8-inch square pan for 30 minutes. It smelled great while baking and had a very good flavor and texture; not overly sweet and just the right amount of spice.

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Reviewer:

SUZZANNA

Cooking Level: Intermediate

Reviewed: Mar. 8, 2011

This cake was very good! I made it for my husband who des not like raisins, so I left them out and it came out great. I also used two round cake pans instead of a tube pan and frosted the cake with the "White cake frosting I" recipe from this website. VERY PLEASED!

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Reviewer:

schooleys02

Cooking Level: Expert

Reviewed: Nov. 20, 2010

I thought this was delicious. I used a 9x13 pan which was a bit too big, 9x9 as another reviewer used would be better. I cut down the sugar a bit and it was still sweet. The entire cake was gone quite quickly and I want to make another.

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Reviewer:

HOAGY294

Reviewed: Oct. 25, 2010

loved this. sooo moist and flavorful. I used nuts instead of raisins (it is what i had on hand). Next time I may add more molasses and cloves, but that is just what my tastebuds like. This really is a mild gingerbread, but using applesauce as a sub for the oil.

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Reviewer:

Gretchen

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: Sep. 11, 2010

This was a great cake and easy to make. I didn't have a tube pan so I used 2, 8X8 pans. The recipes was delicious. Thanks for sharing!

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5 users found this review helpful

Reviewer:

merry

Reviewed: Mar. 15, 2010

I tried this recipe because I was looking for cakes that my 22-month old son can also enjoy. Being allergic to eggs and nuts, it can be hard to find cakles that are safe for him. It's good, but nothing special...I'm not a huge fan of molasses, and the molasses flavor comes through quite strongly.

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Reviewer:

Kristi P

Cooking Level: Expert

Reviewed: Dec. 21, 2009

OH MY GOODNESS!!! Make these into muffins :) they are the best, my husband said that these tasted better than the store bought muffins. I made muffins and the cake. The muffins are by far the best, and are a huge hit at work and home.

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Reviewer:

kewscorner

Cooking Level: Expert

Home Town: Hillsboro, Oregon, USA

Living In: Madras, Oregon, USA

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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Reviewer:

SallyM1985

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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3 users found this review helpful