Reviewed: Mar. 13, 2012

This cake is fabulous, moist, flavorful and a huge it with my family. I baked it in the 9 x 13 pan and never got the chance to frost it. They ate it warm. :) The only thing I changed was adding some peeled apple chunks. About 2 small apples worth. I will be making this again. It is a keeper.

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Reviewer:

Kathi

Reviewed: Feb. 15, 2012

Very moist, but a little too heavy on the spices.

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Reviewer:

Judy

Reviewed: Oct. 14, 2011

SO GOOD! DIDNT THINK IT WAS GOING TO BE SO MOIST!! I DID ADD ANOTHER HALF A CUZ OF APPLCAUSE, AND I USED MY HOMEMADE KIND INSTEAD TO STORE BOUGHT WHICH TURNED OUT GREAT LOVED THE LITTLE CHUNKS OF APPLES IN IT :) ICING WAS VERY GOOD TOO!!

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Reviewer:

pheniox1

Cooking Level: Intermediate

Home Town: Brookville, Pennsylvania, USA

Living In: Du Bois, Pennsylvania, USA

Reviewed: Jul. 26, 2011

Easy recipe, cake came out nice, soft and moist did add one extra tsp of cinnamon a personal preference. Also did not have cream cheese so made a cinnamon icing. Would make this recipe again thanks.

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Reviewer:

Pamcancook

Cooking Level: Expert

Reviewed: Jun. 29, 2011

Delicious cake! I had to use up some unopening applesauce and decided upon this recipe. I cut it in half using the servings calculator. I decided to bake this in a small jellyroll baking sheet rather than a cake pan. The size sheet I used was a 12" x 8.5" I baked at 325 for 13 minutes. The only tweaking of ingredients I did was add additional cinnamon to the recipe.

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Reviewer:

MySweetCreations

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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Apr. 21, 2011

I used butter instead of shorting it was good moist and Yummy

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Reviewer:

Jim

Cooking Level: Beginning

Home Town: Framingham, Massachusetts, USA

Living In: Leominster, Massachusetts, USA

Reviewed: Feb. 7, 2011

The best, moistest cake ever!!!!! Thank you for sharing. It will be a favorite forever!!!

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Reviewer:

purseyandee

Reviewed: Nov. 16, 2010

I decided to make this cake because it most closely matched the type of cake I wanted. I did make some changes which are significant and in my opinion, enhanced the flavor. I used two eggs, substituted milk for water and butter for shortening. I also used a tsp of vanilla. I did add a tsp more of cinnamon and didn't have either cloves or allspice, so I used 1 tsp of apple pie seasoning - delish! I also left out the raisins and nuts and substitued about 1.5 cups of finely diced Macintosh apples. I dusted the top with powdered sugar and it was just perfect - without frosting. Excellent basic cake recipe! Thanks so much for sharing - it was very close to the cake I had recently in Colonial Williamsburg, Virginia.

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Reviewer:

LemonLush

Cooking Level: Expert

Reviewed: Sep. 19, 2010

Luv the recipe:-) The cake is moist and yummy delicious! Even my husband, who usually doesn't like fruit type cakes, liked it. I opted to omit raisins & walnuts. I used two eggs instead of one, used onl 1/4 tsp of cloves & more cinnamon. Also added 1/4 cup dark brown sugar. I topped the cake with a glaze made of confectionary sugar & orange juice. Absolutley delicious!

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luv2bake

Cooking Level: Expert

Reviewed: May 12, 2010

Awesome ! I followed the recipe, except I didn't have allspice so I put Ginger in instead?. THe cake is so good I couldn't bare to frost it, and take away from the great taste. will definatley add this to the recipes I hand down to the girls. Also If you read the reviews the only time it didn't score 5 stars is when the changed it. LOL

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