Reviewed: Jun. 15, 2004

Excellent cake; goes great with black tea. I added in more walnuts than called for and used apricot-apple sauce. It's delectable, it's delicious, it's de-limit, it's de-lovely!

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Reviewer:

SILLYSYNAPSE

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: Coralville, Iowa, USA

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Reviewed: Mar. 21, 2004

Very good cake. We liked the flavor of the cake and the nuts in the frosting. But the frosting was a little too sweet.

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KPRICE

Cooking Level: Expert

Living In: Glen Ellyn, Illinois, USA

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Reviewed: Oct. 20, 2003

Just okay ... I've had better.

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Reviewer:

JUDI LEAMING

Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA

Living In: Dover, Delaware, USA

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Reviewed: Sep. 28, 2003

I thought this would make a nice birthday cake for my one year old since he has a September birthday. It had a nice flavor and wasn't too "spicy". I frosted it with cream cheese frosting...mmmmmm!

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IRISHMAIDEN

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 29, 2003

This was pretty good and it is very easy to make...my daughter and boyfriend made this cake (under my supervision) with good results. My daughter really liked this cake. However, I did omit the pecans when making the frosting as the walnuts in the cake were enough "nuts" for us. Thanks Glenda.

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DREGINEK

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Reviewed: Feb. 18, 2003

WONDERFUL!! Quick, easy, moist and delicious. I cut the recipe in half -cooking for one- and used an 8" sq pan, baked for 40 min, but next time I'll probably use the full recipe and freeze half. I used a simple vanilla glaze and spread over a still warm cake. Even had some for breakfast this morning- after all it does contain fruit.

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TTN

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Reviewed: Oct. 31, 2002

This was awesome!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 29, 2002

this was a very good, very moist cake. tastes better the second day. i used almond extract in my frosting and it worked very well.

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MELRN

Cooking Level: Expert

Living In: Kasson, Minnesota, USA

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Reviewed: Jul. 15, 2002

My whole family enjoyed it. Very easy to make. I also left out the nuts since my children don't like in the foods.

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JIMVALKIDS

Cooking Level: Expert

Living In: Timonium, Maryland, USA

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Reviewed: Jun. 12, 2002

I love this. The only thing is the kids weren't to crazy about the nuts in the cake. Maybe next time will leave out.

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SWIMINCIRCLES

Cooking Level: Expert

Home Town: Maryville, Tennessee, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 27, 2001

Moist and delicious cake. Last time I tossed in there a bag of dried fruit and turned into a beautiful fruitcake. My kids loved it!

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IRENE4YESHUA

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Reviewed: Nov. 1, 2001

This was a very flavorful and tasty cake. I would definitely make it again. However, my cooking time differed drastically from the recipe. My cake was done in 25 minutes.

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JANEBNC

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Reviewed: Oct. 3, 2001

I added raisins and omitted the nuts in the frosting.

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MTPURSE

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2001

I forgot to add to my previous review - I omitted the nuts in the cake and added instead organic raisins soaked in rum for 24 hours. I also used maple frosting (confectioners sugar frosting with mostly cream cheese, a little bit of butter, a dab of milk and some maple flavoring.) A delicious combination!

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PROVONCHEE

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Reviewed: Feb. 4, 2001

This is a very good cake, especially the cooked pecans in the frosting. My husband raved about it. I will be making this on a regular basis. The recipe will have a place on my refrigerator for quick reference. Thanks soooo much!

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5 users found this review helpful