Reviewed: Oct. 16, 2009

This was very good. I put cream cheese icing on the cake. I did use less butter and added some of my homemade apple sauce. A good recipe to use up some apples off of my tree.

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TOMLOISPET

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

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Reviewed: Feb. 15, 2009

I listened to the other reviews and doubled the spices on the recipes which made it very tasty. I also used cream cheese frosting to melt on the top and allow to drizzle down (right after removing from pan). The cake itself is good with or without the frosted top but is rather dense and BIG. A small piece was rather filling for me!

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MAIKOHTZ

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Reviewed: Nov. 28, 2008

Excellent bundt cake...even better with cream cheese frosting. Will definitely make it again.

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Anna

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Reviewed: Mar. 18, 2008

I made some alterations, it still tasted GREAT! (At first I thought, 'This looks like a lot of work.' And, 'What's a tube pan?' I didn't want to wait an hour and a half to be able to eat it so I made muffins with it & THAT only took about 26 minutes wait. ;) It really wasn't THAT much work & SURE WAS WORTH IT! (After consulting with my mother, we suspect a "tube pan" is like a bundt cake pan.) OH! PS 3/8 CUP = 6 TABLESPOONS . . . right?

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Jamie Bower

Home Town: Hartford, Wisconsin, USA

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Reviewed: Oct. 7, 2007

This cake is wonderful! Just the thing for a breakfast cake in place of muffins. I added cinnamon to the apples, used all brown sugar in the cake batter, switched the proportions of wheat to white flour. I baked it in a 9 x 13 glass cake dish, topped with oatmeal streusel, for 20 mins at 400 and turned the heat down to 325 for 55 mins.

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Monica G.

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 16, 2005

I added an extra 1/2 tsp of the cinnamon, nutmeg, and cloves and I added a 1/2 tsp of allspice. I was afraid it would be too dry, but it turned out really good. It wasn't a moist cake, but it wasn't too dry either. The flavor is very good.

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bethinchina

Cooking Level: Beginning

Home Town: Iowa City, Iowa, USA

Living In: Yantai, Shandong Province, China

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Reviewed: Jul. 29, 2005

WOW!! This cake is so great, you just have to try it! I did make one change...I didn't have ground cloves, so I added an extra tsp of cinnamon. This HUGE cake bakes to a very dark color and has a very moist texture. I made a simple glaze using milk and powdered suger which I drizzled over the top. PERFECT PERFECT...HIGHLY RECOMMENDED!! This one is definitely going into my permanent recipe box! Thanks for a great recipe!

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joshtymom

Cooking Level: Expert

Living In: Steelton, Pennsylvania, USA

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Reviewed: Feb. 23, 2005

This was so-so. The cake was just a little bland, maybe adding more spice to the mix would help. It was also pretty heavy, and tended to dry out quickly when served.

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joesgirljeri

Cooking Level: Expert

Living In: Pleasant Grove, Utah, USA

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Reviewed: Oct. 15, 2002

I chose not to make this recipe because I didnt have the whole wheat flour.

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KARINATRANDOM

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Reviewed: Dec. 11, 2000

really yummy! Beautiful cake!

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BUTTERFLIESRFREEE

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Reviewed: Oct. 3, 2000

This recipe is now a holiday favorite with my family and friends. I bake it in an angel food cake pan and it works great! In my opinion, it serves more than 14. We eat it for breakfast as well as dessert. Very good!!

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