Reviewed: Dec. 14, 2011

This is a very easy recipe that turns out very moist and flavorful. I used whole wheat pastry flour and 3/4 cup of brown sugar and it turned out great. Will definitely make again.

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Reviewer:

bgbeginner

Reviewed: Nov. 7, 2011

The batter was so tight I thought I must have done something wrong. I reread the ingredients about 10 times after mixing the batter trying to find my mistake. I am not an experienced baker. Luckily some reviews mentioned the same thing and I followed Naples' lead and added a splash of apple cider. That fixed it. Not usually a fan of dried fruit, so I omitted it and used more walnuts. Make sure you do a good job of greasing/flouring the pan, I had some sticking in spots I missed even though I used a nonstick pan. Smelled wonderful while baking. But man! This is so sweet I can barely eat it, even though I reduced the sugar to 3/4. I did love the moist, dense texture and how it is so chock full of apples and nuts. I want to salvage the recipe and try again using half the sugar. Used Baldwin apples from a local orchard. Baked in a pan for 8 mini loaves and baked for 30 min which worked well. Too bad about the exorbitant sweetness.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Oct. 31, 2011

Not the prettiest loaf cake I've ever made but it sure did taste good. It's a rather shallow, flat "loaf." I used dates and fresh apples from our tree (don't have a clue what kind they are but they're good and sweet!). I strayed from the recipe a little - the batter was sooo thick that I added a couple splashes of apple cider to loosen it a bit to make it easier to stir in the add-is. I also added a teaspoon of apple pie spice along with the cinnamon. I did use the nuts as well as dates so this cake was just chock full of chunks of fruit and nuts. I had intended to drizzle it with a glaze of powdered sugar and maple syrup but it wasn't even necessary. This is moist, intensely fragrant, with an unmistakable apple taste and presence in spite of the additional spice I added.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 28, 2011

There would be nothing I would change about this recipe. It is moist and very tasty and it freezes well.

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Reviewer:

Londoncook

Reviewed: Sep. 13, 2011

Excellent!! very moist and delicious. The reason I didn't give it five stars is that it's too sweet, next time I'll reduce the sugar to 3/4c. With the apples and raisins in it it doesn't need a lot of sugar.

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Reviewer:

sweetmelissa

Reviewed: Mar. 31, 2011

Five stars! I've made this recipe twice now & both times I have been soo pleased. I tried making these healthier by using a blend of 1/3 whole wheat flour & 2/3 white flour & I used 1/4 cup of applesauce & only 2 tbsp of oil. The result was a very rich very moist cake! I will definitely make this recipe again and again :)

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Reviewer:

denisse1225

Reviewed: Nov. 28, 2010

I made this today and I will not try this again.

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Reviewer:

kimmy

Reviewed: Nov. 24, 2010

I love anything baked with apples. This cake was very moist and nicely sweet. I liked the ease of it, I didn't have to use my mixer. A wooden spoon was enough. I'll make this one again and again!

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Reviewer:

Deb in CT

Cooking Level: Intermediate

Home Town: Plainville, Connecticut, USA

Reviewed: Nov. 3, 2010

WOW!!! I did not think I could find a cake I liked better than the applesauce cake I got from this site and have been making for years but this is amazing. I have made it as is, I've doubled it for a 9X13 pan and I've made it with all whole wheat flour. My sister says this is her new favorite apple dessert, pushing apple crisp to the side after 40+ years. That is saying something. I made it three times in one week. The raisins on top burn a little so I tried soaking them but found it made the cake too moist so I will stick with not soaking the raisins and dealing with the burned. It made a nice crunchy top when I didn't soak. Also, the "batter" is more like fruitcake or a pressed cookie dough. It is very thick but it bakes up beautifully.

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Reviewer:

EDLYN

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: Sep. 23, 2010

First bread I've made and it was delicious! Grated about 4 locally grown apples, used a dash of nutmeg, a bit of brown sugar and a bit of vanilla. We didn't have walnuts so I used pecans instead-- delicious. And had no raisins so I used some dates which was amazing though I'm sure it'd be fantaaastic with raisins. Boyfriend loved it and so did everyone else. Moist and apple-y.. perfect! Lots of compliments.

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