Reviewed: Nov. 2, 2008

This was a great cake! It was very moist. I did up the cinnamon to a full teaspoon and I also added 1/4 teaspoon nutmeg because I wanted it to be more spice than applesauce flavor. I didn't use the recipe for frosting because I already have a cream cheese frosting that I love (found on this site) that is not overly sweet. I thought this one called for way too much sugar, so I didn't even try it. The flavor of this cake was outstanding! Like a nice carrot cake, minus the carrots and raisins. Oh! One other slight change. I subbed 3/4 cup of the sugar for Splenda. I did think that the order of mixing the cake was very odd, but it turned out just fine. The butter was very hard to encorporate as written. Next time, I'll mix traditionally, creaming the butter with the sugar, then adding eggs, etc... All in all, this recipe (albiet a tad quirky) is a keeper and I will make it again and again.

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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Oct. 30, 2008

Good spice cake. My son has requested it for his birthday.

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JENNHARJE

Cooking Level: Beginning

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Reviewed: Oct. 30, 2008

My dad loves Spice cake and this was hit for everyone. Made exactly stated and was perfect.

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Jeniece

Cooking Level: Intermediate

Home Town: Tracy, California, USA

Living In: Pleasanton, California, USA

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Reviewed: Oct. 19, 2008

I would give this 4.5 stars. I used cinnamon applesauce and a little less sugar. Nice texture, and frosting topped it off nicely.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 15, 2008

I was looking for something that I could use for a Pumpkin/Mousse Spice cake. So instead of using apple sauce, I used pumpkin puree, and 1 3/4 tsp of pumpkin pie spice, but everything else was the same (didn't add nuts or raisins...Will next time). The cake had an awesome flavor but was quite dense. I had to use a 9x13 pan (couldn't find my round pans), when cooled, cut in half, and then cut the others to make a layer cake with a pumpkin mousse in between, and topped with a cream cheese icing and then toasted pecans. This was awesome!!!!!

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WILDWOMAN71

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 8, 2008

The cake was moist and tender but not that apple-y. The butter didn't blend well with the applesauce. If I were to use this recipe again, I'd stick to my intuition: beat the butter and sugar a few minutes (to aerate), beat in the eggs, stir in applesauce and buttermilk, and fold in the dry ingredients.

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K_ONION

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Reviewed: Sep. 29, 2008

This cake is top notch! I used cake flour and homemade spiced applesauce. I will be making this cake again! I didn't use the icing recipe as I have my own perfected cream chees icing. SOOO GOOD!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 23, 2008

Very moist cake. I reduced the amount of sugar to 1 1/2 cups....would reduce to 1 cup next time. Also reduced the amount of powdered sugar to 3 cups. Was still really sweet. Would reduce that next time too. I did not put nuts in the the frosting instead I chopped them fine and sprinkled on top and sides for decorative effect. Turned out pretty. Everyone enjoyed the cake.

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laralou

Cooking Level: Intermediate

Home Town: Bernardsville, New Jersey, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Sep. 12, 2008

Absolutely delicious. Omitted the cloves (don't care for them) and used cinnamon flavored applesauce. Got rave reviews from taking to a birthday party last night. Will definitely make many more times. My oven took 40 minutes--it was perfectly done.

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CCARR48

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Sep. 6, 2008

A kid's review Me and my mom made this cake and it was simply delicious. We did not use or make the frosting though, but it was fantastic anyways. It smells delectible, and is a moist treat. I found this cake a pleasure to eat. Despite what other reviews might say, this is a fine cake, that required no changes to anything. I would make this again.

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toni

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Reviewed: Sep. 5, 2008

Very moist cake. Mine did take 45 minutes to bake. I omitted nuts, and rather than making the frosting I just bought a can of cream cheese icing and added about 1/2tsp maple extract. Went nicely with the cake.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Sep. 2, 2008

I like this cake recipe except that the baking time is too long. I think if I make it again I will check it at 30 minutes. Mine came out too dry at 50 minutes.

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Diane

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Reviewed: Aug. 13, 2008

This cake was wonderful. It had the texture of a banana bread maybe, but its flavor was great. I did leave out the nuts because my husband cannot eat them, but I think it would have been even better with them. I made it yesterday, and put it in the fridge to cool it quickly so I could frost it before I went to bed. The surface was cooled but the middle was still warm. It was great warm, and then today it was even better. I think next time I may even up the spices a bit.

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Mary Kate

Cooking Level: Intermediate

Home Town: Rockwood, Tennessee, USA

Living In: Lancing, Tennessee, USA

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Reviewed: Aug. 8, 2008

This is the best applesauce spice cake. I used milk instead of buttermilk and i didn't have cloves or allspice so I used 1 teaspoon of pumpkin pie spice. It is wonderful.

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agyoung62001

Cooking Level: Expert

Home Town: Campbell, New York, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Jul. 6, 2008

So, so good. Substituted 3 bananas (put thru food processor) for the apple sauce, and 1/4 tsp mace for the allspice. Made into cupcakes and baked for 25 min. Delish!

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ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

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Reviewed: Mar. 14, 2008

This is a pretty good cake. The cake itself turned out a little dry, but I think this was attributed to the fact that I baked it in a dark pan. I took it out after 40 min., but could probably have taken it out even sooner. I have not tasted it with frosting yet, as I made them to put in the freezer for a later date.

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gengi

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 10, 2008

An easy and mildly flavored applesauce cake which is even better the second day. As my husband can't eat nuts, I substituted raisins and it turned out perfectly. I used a thick butter vanilla glaze instead of the frosting. Thank for sharing.

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calliecookins

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Reviewed: Jan. 2, 2008

This cake was awesome! I've made it twice now and it turned out perfectly both times. The second time I burned the pecans so had to leave them out of the frosting, and it was still yummy! I'm also vegetarian, so I replaced the eggs with an egg replacer product, and it still rose wonderfully. This recipe is a keeper!

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me

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Reviewed: Dec. 18, 2007

This was a real family hit! It was easy, and turned out very moist. I followed the recipe exactly, until it came to the frosting. I found I only needed 1/2 the amount of frosting, and omitted the butter and nuts. It was still very good!

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J. Wales

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Reviewed: Dec. 6, 2007

This is a great recipe because it's easy AND it's good! I always cut the amount of sugar in cakes, and cut this to 1 cup sugar only and it was fine (unless you have a very sweet tooth). I made it first with too much applesauce (to finish the jar I had), and it came out way too dense although my children loved it. When I made it a second time with the right amount of applesauce, the consistency was pefect. I also sprinkled the top with a sugar and cinnamon mixture before it baked and it made the cake look nice without any frosting.

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Wendy

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Never Fail Applesauce Spice Cake

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