The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 10, 2009
Made this in a 9x13 cake pan therefore I made a few changes. Pecans and no raisins, but you can even add both. 3/4 c butter, 1 1/2 c sugar, dbl the soda, applesause, flour, cinnamon, cloves,and added a pinch of nutmeg. I will add even more applesauce if I have it next time or decrease flour by 1/2 cup as it was very tasty but I like a little more of a moist cake. Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 3, 2009
Very moist. Too moist, in fact. Mine fell apart even with pam.
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Cooking Level: Expert

Home Town: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 20, 2009
Very good! I am always looking for sweets recipes without eggs and nuts. I omitted the raisins as I didn't have any and my little guy doesn't like them anyway. Made this as muffins and they turned out great. Most of the cakes I make without eggs turn out so dense but this did not. This turned out moist and fluffy. The only thing I will change next time is to decrease the amount of clove. It was a little too prominant for my taste. Might try subbing WW flour as many reviewers did. Thanks for a great recipe without eggs and nuts! Will make again and again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 19, 2009
Very moist and tasty. I used 1/2 cup white sugar and 1/2 cup packed brown sugar. Also, I didn't have any ground cloves, so I used 1/2 teaspoon pumpkin pie spice. Thanks for sharing! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 9, 2009
WONDERFUL. SO EASY. GREAT WITH COFFEE. DOES NOT NEED A FROSTING. I SUBSTITUTED ALLSPICE FOR CLOVES AND ADDED JUST A DASH OF NUTMEG.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 12, 2009
Soooo Moist! I was looking for a way to get rid of a jar of applesauce and I'm so happy to have found this recipe. I omitted the raisins and cloves, but substituted a 1/2 cup of frozen blueberries and a pinch of nutmeg. The combination of flavors with the tartness of the fruit was divine. To top it off, I made the blueberry sauce recipe on this site (isybel's) and dropped it by the spoonful on top of a slice that I cut-out. This will definitely be made again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 1, 2009
I love that this cake uses simple ingredients AND tastes great! I replaced half of the flour with whole wheat flour and it turned out just fine...still very moist. I also made a simple glaze to top the cake with and make it extra special (1C icing sugar + 1/2 tsp vanilla + 3-4 tsp milk). This recipe is a definite keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 15, 2009
Made this cake for my son's first birthday twice...once for family and once for his party. Everyone gobbled it up both times. I have since started making the recipe as muffins instead of cake. I use whole wheat flour instead of white and nobody in my house has noticed the difference!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 18, 2008
Can't get much simpler than this - what a nice little cake! Great on it's own, but adding nuts & some cream cheese frosting would be a welcome addition too. (I left out the raisins 'cause just not into them).
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 17, 2008
This is the best! I doubled the recipe, since my husband would have been disappointed if I hadn't. I have made this several times. It always turns out very moist. I only use homemade applesauce for this recipe - out of this world. Thanks!
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Cooking Level: Expert

Home Town: Decatur, Georgia, USA
Living In: Hamilton, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 27, 2008
Very moist cake. Have already been asked for receipe. THANKS
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Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA
Living In: Oakland, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 18, 2008
Great recipe. The people who tasted this cake said it was one of the best cakes I had ever made. Hope they were referring to the recipe and not my baking :) I replaced 1/2 cup white flour with 1/2 cup of whole wheat flour and used homemade chunky applesauce. I also reduced the sugar to 3/4 cups (my applesauce was sweetened). Will double the recipe next time as it didn't really make alot. As another reviewer suggested, a cream cheese icing would go really well with this cake. Might also try adding a bit of lemon zest next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 3, 2008
SOOOOO GOOD!!!!!!!!! I followed the recipe - except that I used 3/4c whole wheat flour and 3/4c white flour- and everything was organic- and the applesauce I had was homemade. This is a good recipe!! YUM!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 29, 2008
35 min. and it was done, moist, sweet, and just plain good. The toothpick came out clean in 30 min. but I put it in for another 5 and I'm glad I did. I made the applesauce from scratch too. I wouldn't put icing on this one though, its kind of muffiny.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 19, 2008
Excellent recipe!! I would say about 4 cooked apples makes a cup and this recipe does not need salt. I put only a dash of cloves, I think a 1/2 teaspoon would be strong , I also added a couple dashes of nutmeg and a few more dashes of cinnoman.And for a healthier version omit the butter and use canola oil. Before throwing the cake in the oven I also put more applesauce blobs on the top and "swirled" them in.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Aug. 31, 2008
This cake is so good...at least I thought so. My husband said it was ok then said it was pretty good by his third piece. I am glad I didn't add the cloves. I did also added a teaspoon of vanilla extract and cinnamon glaze when cake was done. Made it in my bundt pan. Next time will double recipe to get a bigger cake. Tasty...will definitely make again!
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Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 18, 2008
It was easy to make. Obtained a messy, sticky goo upon chopping the raisins with my food processer. Should be left as they are.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 10, 2008
Yummy! I didn't have cloves, instead used nutmeg. I also baked it in a muffin pan for 35 minutes. Topped them with butter frosting. Not one was left. Next time, I'll add walnuts. Super easy! Thanks for sharing the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 10, 2008
instead of raisons, I added a cup of crushed pineapple. Excellent!
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Cooking Level: Professional

Home Town: Wilmington, Delaware, USA
Living In: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 25, 2008
This cake is fantastic! Very moist with great flavor, and so easy to make! I didn't use raisins or cloves, so I added a 1/4 tsp. more cinnamon, and it came out great. Perfect flavor. I also used 1/4 cup canola oil instead of 1/2 cup butter. I wil definately be making this again.
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Cooking Level: Intermediate

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