Reviewed: Jan. 18, 2012

I got many compliments on this cake. But I have to recommend that you check on it after 25 to 30 minutes - not 50 minutes like the recipe says. Great cake if you keep an eye on it. I will make it again.

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Reviewer:

roses

Cooking Level: Intermediate

Living In: Ottumwa, Iowa, USA

Reviewed: Nov. 6, 2011

moist and delicious!!

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Lauralovesjim

Reviewed: Oct. 29, 2011

Very good, everyone was happy.

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aessa

Reviewed: Oct. 17, 2011

I made this for my daughter's first birthday and it was wonderful! I left out the cloves, allspice and nuts, though I did put in a whole teaspoon of cinnamon. I also used homemade applesauce, which was not pureed but just mashed up with a potato masher. I used a fluffy white (7-minute) frosting recipe, but I think it would have been just about perfect with a cream-cheese frosting!!! The cake was delicious and moist and I will be making this again, and again and again! Thanks for the recipe!!!

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a-mom-in-kz

Reviewed: Oct. 4, 2011

Loved this cake! I used my homemade applesauce, added a pinch of nutmeg and raisins. With fall in the air it was a perfect dessert....thanks so much!

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Reviewer:

Sandi

Cooking Level: Expert

Home Town: Berwyn, Illinois, USA

Living In: Lockport, Illinois, USA

Reviewed: Sep. 12, 2011

Oh my! So yummy! Slight variations I made were adding nutmeg, omitting allspice, melting the butter. Super delicious. Per suggestion I made a caramel glaze for the top and it was perfection!

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Reviewer:

Jeanne A.

Cooking Level: Intermediate

Home Town: Blackfoot, Idaho, USA

Living In: Payson, Utah, USA

Reviewed: Jul. 15, 2011

I used the advice of some of those before me and used apple sauce with no added sugar and baked the cake for about 35-40 minutes... Turned out perfectly!

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Reviewer:

avenab

Reviewed: May 24, 2011

Quick, easy and called for stuff I always have around. The best way to use all those quarts of applesauce from last fall. Moist and tender flake; the icing was lovely but not necessary to enjoy this wonderful treat. Even better refrigerated and enjoyed the next day. Recipe begs for add-ins like shredded carrots or zucchini. Y.U.M.

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Reviewer:

TWICEMOMMY

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Pima, Arizona, USA

Reviewed: Mar. 12, 2011

The 2nd time I made this I used MELTED butter, IMO the method in the recipe makes a drier,coarser cake. I also cut the amount of sugar. Nice balance of spices, the cake is definitely better the day after baking to allow the flavors to blend. Can't comment on the frosting, I used my own recipe.

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Reviewer:

RUBY2

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 26, 2010

This cake has great flavor and texture. Very moist and delicious. However, a cream cheese frosting would, in my opinion, be too overwhelming. Instead, I used a simple caramel glaze (1/2 c. butter, 1/2 c. light brown sugar, 1 tbsp. milk or cream; bring to boil over medium heat then glaze cake). Everyone loved this cake with the caramel glaze. In the future, since I omitted the pecan cream cheese frosting, I would add more walnuts to the cake itself.

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