Baby Food Cake III Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Leigh Ann Rowan Kiraly
Reviewed: Apr. 25, 2010
Delicious cake - recipe similar to one from my childhood. Baked it at 350 degrees b/c & thought the posted temp was a typo. I couldn't find plum baby food, so I substituted prune - worked great! I used 1/2 cup applesauce b/c that's what it came in (individual serving size) and reduced the oil to 1/2 cup. Also used pecans b/c my husband's allergic to walnuts. Very moist.
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Photo by Leigh Ann Rowan Kiraly

Cooking Level: Expert

Home Town: Oak Ridge, Tennessee, USA
Living In: Knoxville, Tennessee, USA
Reviewed: Dec. 28, 2005
This recipe is great! I usually use one vanilla custard and one pear babyfood jars. The custard keeps it really moist, similar to what yogurt would do. Not very sweet so I drizzled lightly with a powdered sugar icing. Last time I tossed in some chopped pecans for added texture. People at work rave about it!
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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Jan. 15, 2013
I cooked it at 350 (by mistake) and it took 55 minutes. I used mixed fruit and prune baby foods, because that was what I had. This is a quick work-day dessert that goes together quickly and can bake during dinner or dinner prep. I suspect any fruit baby food would work. The texture was okay (not as dense as I expected) and the fruit made it moist. Great with whipped cream, ice cream, or a drizzle of icing. Frosting would be too much, IMO. This is quite a sweet cake. Next time I will reduce the sugar by at least half, but I will certainly be making it again. Once we no longer keep baby food in the pantry, I'll sub frozen fruit (thawed) with a splash of water and run through the food processor or blender...or just increase the applesauce. Thanks for the recipe.
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Photo by keydancer
Home Town: Redding, California, USA
Living In: Big Lake, Alaska, USA

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