Reviewed: Apr. 28, 2012

I love this recipe, i'm not a big fan of raisins so i used cranberry instead, everyone loved it!!

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Reviewed: Jan. 29, 2012

Someone else said the batter seemed dry and they added 3 eggs I agree that the batter seemed dry but I only added 2 eggs to the mixture. I also subbed chopped pecans for the walnuts as we are not really a walnut loving family but we like pecans... besides that I did everything else as described in the recipe and I just added the eggs last and it turned out nice and moist. My husband and father in law didn't like it but myself, my son, my mother in law, and grandmother in law all liked this cake a lot. I don't know if I'll make it again simply because my husband didn't enjoy it but it is a good recipe for if I have some raisins I need to use up so I'm gonna hold onto it. We eat raisins often but sometimes we forget we have a box laying around and they start getting kinda dry as in the case of me making this cake and cooking the raisins in the water remedies that situation.

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mbc737

Reviewed: Sep. 19, 2011

I thought this was a tasty cake, although it was a bit to sweet to serve as breakfast or for a snack. I will reduce the sugar when I make it again. It was very easy to put together and I had all the ingredients in my pantry. I used whole wheat pastry flour instead of all purpose flour. I didn't have a 10"x10" pan so I used a 9"x13" pan and the cake was done after 25 minutes.

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lemonhead

Reviewed: Aug. 28, 2011

Delicious! Added extra raisins and used applesauce instead of butter to lighten it up. Yummy!

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kellyf4

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Feb. 7, 2011

I thought this recipe was very good, and it got rave reveiws from the "crew" where I work. I only baked it for 30 minutes and it was perfect. Can not imagine that the one reviewer had to bake for an hour???

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DAKOTAMUM

Reviewed: May 10, 2010

Although this cake had a fantastic scent, it turned out hard and did not bake properly on the inside, although I left it in the oven for longer.

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venetian_lunacy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 2, 2010

love the cake , love this recipes but I use wheat flour and golden raisins and then reduce sugar to 2/3 of a cup , turned out great

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yoyea

Reviewed: Mar. 21, 2010

I used whole wheat flour instead of regular flour and brown sugar instead of white sugar. The cake was very moist. This recipe will be one of my new favorites.

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wldctx

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Mar. 5, 2010

This is a surprisingly easy recipe and vegetarian at that! I just added a little more spice.

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Melissa

Reviewed: Feb. 24, 2010

Excellent recipe! I did reduce the sugar to 3/4 cup and used pecans instead of walnuts, just a personal preference, and it was wonderful. I dressed it up for company with a scoop of vanillan ice cream and a warm Brown Sugar Sauce (recipe also from this site) Will put this on my list of favorites! Thanks for sharing!

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