Reviewed: Nov. 27, 2007

Very moist and tasty. Instead of using a 9 x 13 pan, I filled 6 individual bundt pans plus 6 cupcakes and baked for about 20 minutes (till toothpick came out clean). I served this on Thanksgiving. See the photo of how the little cakes were decorated.

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MORUPE

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

The flavor was outstanding. I made the cake in 2 9" pans, for a layer cake. The next time, I think I'd make 3 8" layers, as the cake went over the edges of the pans, but the flavor was out of this world. (I adjusted the baking time to 25 minutes, with my convection oven.) As another reviewer did, I omitted the nuts, and added a bit of maple syrup to the frosting. Yummy and a nice addition to our Thanksgiving meal!

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REENTHEQUEEN

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Plymouth, Michigan, USA

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Reviewed: Oct. 17, 2007

I used pear "sauce" instead of applesauce -- I had been canning pears earlier in the day. I subbed walnuts for pecans, peach yogurt for buttermilk and nutmeg for allspice. (Sometimes you gotta use what you got!) It turned out delicious. I'll make it into a layer cake next time. Thanks!

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StefanyJ

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Reviewed: Sep. 24, 2007

This applesauce spice cake is delicious. We have apple trees in our yard and I make applesauce every year. The only thing I changed was the sugar. I put 1 cup white and 3/4 cup brown sugar. I also made muffins out of the batter. This one is definitely going into my recipe file.

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loves2eat

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Reviewed: Sep. 5, 2007

After reading some complaints that this cake is heavy I would suggest using shortening rather than butter. Unfortunately the flavor will not be as good, but still very acceptable. Shortening tends to work better in one bowl cakes. Great easy reliable cake and all it needs is a sprinkle of icing sugar. If you really want to be sinful it is good sliced and buttered!!

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 13, 2007

Substituted a little brown sugar and added a diced apple to keep it moist. This is a dangerous cake.

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Jimmy77

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Reviewed: Mar. 22, 2007

This recipe was very good. We used a sheet pan and cooked for 25 minutes.

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Julie

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Reviewed: Mar. 6, 2007

This cake is very moist. I made a pan and brought it into work. I thought maybe half the cake would be gone by the end of the day. The whole cake was gone in 25 minutes. People were coming back for seconds.

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Trevor D.

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Reviewed: Dec. 31, 2006

I found the homemade cake recipe a bit too much. I wanted a less heavy cake. So, I made the following changes: I changed the homemade cake recipe to a yellow butter cake mix with pudding in the mix. I also changed the spices, decreasing the cloves to 1/4 teaspoon and adding 1/4 teaspoon of ginger. I eliminated the buttermilk and added 1/4 cup of 2% milk and 3 eggs instead of 2. Absolutely delicious!! A very moist and substantial cake. One that carries the cream cheese frosting with no problem

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JENSTW

Cooking Level: Expert

Living In: Decatur, Illinois, USA

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Reviewed: Dec. 13, 2006

Accidentally rated/reviewed this recipe. Please ignore, I meant to rate a different one.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Jun. 23, 2006

Delicious! Just finished a piece and thought I'd go review it. I followed the recipe pretty much exactly as written, except substituted walnuts for pecans throughout. Also used unsweetened applesauce, since the recipe didn't specify. And added a bit of allspice to the frosting -- like the AllSpice Cream Cheese Frosting recipe from this site. I liked this cake best after it had sat in the fridge a couple of days -- the cake was denser. The best part though was the browned/buttered nuts in the frosting.

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juicyfruit007

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Midland, Texas, USA

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Reviewed: Jan. 18, 2006

powerfully sweet, but good for something different. I'll make it again.

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destaleigh

Cooking Level: Intermediate

Home Town: Copan, Oklahoma, USA

Living In: Hereford, Texas, USA

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Reviewed: Nov. 16, 2005

Everyone LOVES this recipe! It alwasy comes out perfectly. May suggest slightly undercook by 1-2 minutes. Great for kids too...the cake itself is not overly sweet, and does not need icing, although is does taste yummy either way. Simple directions, basically...a no fail delicious cake.

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karenlee62

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Reviewed: Oct. 15, 2005

I made just the cake and it was easy and so yummy!!

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SCHEATHAM

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Reviewed: Jun. 2, 2005

I was disapointed in this recipe. I was expecting a light cake, but the texture was more like that of banana bread. It didn't raise very much. The frosting recipe was wonderful and I will use it again.

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HUGO1

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Reviewed: May 10, 2005

Made this for my Daughter's 3rd Birthday. It was a huge hit. Everyone loved it. Did make one change. I didn't make the frosting and used Frech vanilla coolwhip made it a bit lighter and not so sweet. Make this cake the day before and keep it in the fridge. Better the next day.

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JENNAVDW

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Reviewed: Feb. 28, 2005

The cake is great. The frosting is great. But together, the frosting overpowers the cake (too sweet). If I ever made them again, I'd make them separately, maybe just dusting the cake with powdered sugar or even leaving it plain. Chunky applesauce would be tasty.

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Heidi in Madison

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 18, 2005

This was superb! I left out the nuts and added cinnamon to the frosting and it was LOVED by everyone that tried it. It was moist, flavorful and delicious!

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