Reviewed: Apr. 2, 2012

Everyone in my family thought this cake was excellent. I gave the recipe to my son who is a novice baker. It turned out wonderfully. I replaced a 1/2 cup oil with applesauce. Baked in sheet pan for 50 minutes. I made a rum-honey glaze. 1 stick butter, 1/2 cup honey, 1/2 cup rum, 1/4 cup apple juice. Cook over medium heat, bring to boil, cook for two minutes. Slowly a pour over cake, just a very little bit at a time.

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Reviewer:

piebaker

Reviewed: Feb. 22, 2012

This cake was delicious and very moist. I think the next time I make it I will add the extra applesauce and make a cream cheese frosting.

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Priscilla

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 9, 2012

Super easy...turned out great all 3x's I made it. I only put a scant cup of oil in and only 1 cup of sugar. Never fail for sure...family loves it.

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ARUM4ME

Reviewed: Nov. 15, 2011

I read the reviews and all the suggestions and I did the 2.5 cups of applesauce, 1 cup of oil, 3t cinnamon, 2t nutmeg and 1.5t cloves. The spices made it more of an applesauce spice cake which is what we prefer. Very moist and in no need of frosting unless you have a super sweet tooth.

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Reviewer:

hunmcbunny

Cooking Level: Intermediate

Reviewed: Nov. 11, 2011

I am always on the lookout for inexpensive ways to treat my kids without the junk. Fall is a perfect time to crank up the heat and use up those apples. I had some old (we only eat crunchy) apples laying around and I peeled them, cored them and threw them in the crock pot with some spices and OJ for a couple of hours, mashed with potato masher and had applesauce galore. This recipe was exactly what I was looking for. I always try to cut down on the sugar and the oil. I used half the sugar (raw) and half the oil (coconut), as well as replaced one cup of white flour with whole wheat I found in the freezer. It turned out sweet enough. I made a double batch and 5 kids devoured it. The texture was airy and cake like, moist and absolutely a keeper on anyone's healthy dessert or breakfast menu. Easy to assemble the day before (at least dry ingr) and very forgiving. Enjoy it!

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Reviewer:

seasonsmom

Reviewed: Nov. 3, 2011

100% whole wheat flour, and this cake was still light and delicious. I decreased the sugar by a little and I added the nuts and a small amount of icing on top.

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TOASTANDTEA

Reviewed: Oct. 14, 2011

Everyone loved it, but I thought it a bit bland.

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merspivey

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Living In: Metairie, Louisiana, USA

Reviewed: Oct. 10, 2011

Made this severa times and family loves it. This morning I had 7 or 8 fresh pears that i needed to use. I peeled them, made them into a sauce, used them instead of applesauce. Either way, the cake is wonderful and a family favorite!

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Cynthia K

Cooking Level: Expert

Living In: Rock Springs, Wyoming, USA

Reviewed: Oct. 9, 2011

This cake is awesome! I used walnut oil and whole wheat pastry flour. I also added ginger and cloves. I used 2 1/2 cups organic applesauce and 3/4 cups Oil (walnut). Very good! It taste like Fall!!!!

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Reviewer:

iris357

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Cottonwood, Arizona, USA

Reviewed: Jun. 10, 2011

I do not always have applesauce on hand, in fact I had canned pears last fall and I threw them in the food processor to make sauce. Same effect. It is all in the spices. I like spicey cake so I had ginger and cloves along with the cinnamon. If you have a can of peaches you could probably do the same thing!

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