Reviewed: Aug. 12, 2009

Very good. I did add more cloves.

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luvya

Cooking Level: Expert

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Reviewed: Jun. 24, 2009

This was a really good cake and the family loved it! The only thing is that it needs to cook for just a tad longer. I don't know much about the difference between applesauce cakes and spice cakes, but this one tasted very much like a spice cake. It the applesauce added only for moistness?

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COOKINCHRISSY

Cooking Level: Expert

Home Town: Keizer, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: May 23, 2009

I made this for my mother's birthday and it tastes great! The only thing that I would add is that the cooking time was too short for my oven. When time was up, the batter was still runny so I had to cook the cake for an additional fifteen minutes. This may just be my oven.

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Lrclark83

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Reviewed: Apr. 13, 2009

As everyone said--moist and delicious. I cut the sugar in half because it was a little too sweet for me with 2 cups. 1 cup was just right. Thanks!

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rachjua

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Reviewed: Apr. 4, 2009

Moist and Perfect!! Thanks for sharing the recipe =)

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Eva

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Reviewed: Feb. 24, 2009

This is the most delicious cake it has ever been my pleasure to bake! It is so moist and extremely addictive. It was necessary, however, to add 10 more minutes to the time, simply because it IS so moist. Hats off to the submitter of this wonderful dessert!

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WRITEROFMD

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 18, 2009

Delicious! If this is what they ate during the great depression, the great depression was not as bad as they say! I was out of raisins so I used dried cherries, I chopped them first. How delicious! One thing I made a little mistake on, was the cake looked nice and golden brown, so I didn't test the center,and it was a little under done in the center. Another 10 minutes would have done the trick, it's a wonderfully moist cake, but it may need a little more time.

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jaxwife

Cooking Level: Intermediate

Living In: Palmdale, California, USA

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Reviewed: Feb. 18, 2009

This cake was nice and moist and lightly spiced. I substituted canola oil for the shortening, as I usually do in most recipes, and omitted the walnuts. I also ended up frosting with vanilla frosting - I think it'd be better with a cinnamon cream cheese frosting! :-) I had to bake longer than 40 minutes... I might try baking at a higher temp instead next time. OVerall, a good applesauce cake recipe!

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Stephanie

Cooking Level: Expert

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Reviewed: Apr. 23, 2008

I was looking for a recipe like my dear departed Grandmother's recipe and this looked like it might fit the bill. Not sure if it is exactly the same because I didn't have raisins so I substituted dried cranberries. We live in Japan so make due with what my sister sends! It was fantastic and is a definite keeper for us. Very moist and tasty. I am sure that it would be even better the second day as most spice cakes/breads are, but we ate it up while still warm. I didn't soak the cranberries and I forgot to mix the baking soda with water so I just threw in the half a cup of boiled water at the end and it still came out good.

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