This tasted really eggy. I made a glaze with powdered sugar, cinnamon, maple extract and water which improved the taste some, but I won't be making this again. An expensive waste of maple syrup.

I would rate this cake 4-5 stars on taste, but on procedure and appearance I'd give it a 3. First off, it tastes delicious. I bake a lot, and this will definitely be made again. My husband and I almost just polished off 1/2 the cake. On the baking process, I will not use the blender next time. I will use my stand mixer and follow the same process. The blender did not mix it well and it was almost spilling out. I followed the recipe exactly except for using pumpkin pie spice instead of allspice since I don't have that. I would have to alter the recipe if I wanted to serve it to others (other than me and my family) because I didn't like how it didn't fill the pan enough so it wasn't a nice tall bundt cake. It stands low. i used a silicone bundt pan and it took about 40-45 minutes to bake through. Great tasting, I love the syrup in it, but would use my stand mixer next time. Thanks for a good tasting bundt cake recipe!!!

Unfortunately, I didn't care for this cake at all. It reminded me of flavor of those fat-free apple muffins that they sell at 7-11. I do agree that it was easy to make. It just didn't suit my personal taste.

this is FAAAABULOUS! the whole house smelled wonderful, just a few minutes into baking. i ran out of maple syrup, so i wound up using about 1/4 cup maple syrup, and the rest the "fake" low-cal stuff my mom buys. then, i added about 1/2 teaspoon of maple extract...still tasted great!

This is just the best cake I have ever taseted, I will certainly make it again and let my friends try it.