Reviewed: Mar. 16, 2012

Can't give this a 5 because I didn't follow exactly, but it's a great recipe- love it! I mixed all the dry ingredients together (no raisins), added 1 tbsp lemon juice, then the applesause and 1/2 cup canola oil. Mixed together and made 14 cupcakes (baked at 350 for 25 min). I LOVED the taste. I added the spice amounts as indicated and thought it was perfect! I've made this a second time and added the chopped raisins. The addition of the chopped raisins really changes the flavor of the cake. I feel like the raisin flavor overpowers all the spices in the cake and that may be why a lot of reviewers felt it needed more spice. I'll keep this as a go-to recipe, but won't be adding raisins again.

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creativeinthekitchen

Reviewed: Jan. 29, 2012

I first made this cake this past October. I had applesauce to use up, and this sounded like a nice fall dessert/snack cake. It far surpassed my expcetations. Very moist, buttery and the apple flavor is perfect! The pinch of salt perfectly brings out the butter flavor and balances the sweetness. I use chunky applesauce that is sweetened, since that's what I keep on hand for my kids, and it turns out great...not at all too sweet. I just made it again for the fifth time. It's a perfect, homey, comfort-food snack cake, brunch cake or dessert.

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Kristin

Reviewed: Jan. 28, 2012

This was VERY good.

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S.J.

Cooking Level: Intermediate

Reviewed: Oct. 25, 2011

great!!! i added a few things to it. i decreased the amount of raisins. And then added dried cranberries. Next time i am planning on adding walnuts.

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nayann68

Reviewed: Oct. 10, 2011

I found this recipe to be delightful! Perfect just the way it is, but I add black walnuts for my dad's benefit. My husband eats the HECK out of this cake! I've made it so many times I can make it from memory now. It goes GREAT with Bumblebee's caramel icing! With the icing, though, I don't use as much powdered sugar as it calls for.

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POEM

Reviewed: Jun. 25, 2011

A long while ago I googled "cake no milk no eggs" (did not have any in the house) and up popped this recipe. It has been a favorite ever since. I am not a fan of raisins so I left them out, but the cake was moist and delicious anyway. My kids love it and it is so quick and easy. Powdered sugar and whipped topping makes this cake a little piece of spice cake goodness. Baking one now and wanted to share.

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veronyca73

Reviewed: May 3, 2011

This was fantastic! I did subsitute allspice for the cloves and put a lovely cream cheese frosting on top-it was moist, delicious, and didn't last long!

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Cat

Cooking Level: Expert

Reviewed: Apr. 26, 2011

Delicious, moist and relatively healthy! i used 1/4 cup of butter and 1 1/4 cup of applesauce. I reduced the cloves to 1/4 tsp, reduced the sugar to 3/4 cup and omitted the raisins. I baked in a 8X8 pan for exactly 40 minutes and it came out perfect! I bet this would taste really good with chopped walnuts and finished off with cream cheese frosting!

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xoxo_lina

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 12, 2010

Only 1 star be/c atleast it's edible, otherwise zero. I baked it twice thinking I did something wrong wondering why it didnt fluff up and cook through the center.After preparing it again and keeping a watchful eye, it came out the same...raw inside this is not moist by all means its RAWish dough... It tastes like it could be great, so I'll keep looking

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