Reviewed: Feb. 1, 2011

Thought this cake was too dry. Was edible but would not recommend or make again. Only used 1 cup of raisins and it still was alot, glad I didn't use 2 cups.

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Reviewer:

marsh122

Reviewed: Jan. 28, 2010

I have made this cake many times and have always gotten rave reviews. I top my cake with a whisky frotsing that Olivia Walton originally used. I love this cake...it is my favorite... very moist and delicately spiced. I noticed another review mentioned cloves. Use ground cloves... Do Not use whole cloves.

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Reviewer:

LVERONDA

Cooking Level: Expert

Home Town: Worth, Illinois, USA

Reviewed: Dec. 20, 2009

dont judge this cake on the day you make it, its very crusty. i put it in a cake holder, the next day it was so much better, i would however suggest cutting the cloves in half, very strong flavor of cloves. cutting the cloves, i would have give it more stars.

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Reviewer:

penny

Reviewed: Mar. 20, 2009

I made this cake yesterday because I like a less spicy applesauce cake. I was, in fact, making two of these. One was for a grieving family and one was for home. I only had time to make one and I'm glad. I tried ours last night and I will not be making this again today or ever again. There NOTHING wrong with the cake, it's just very bland. I do like the texture of the cake, but there just isn't anything special about it. I would think if you wanted to add a good cream cheese frosting to it, that would help. Or even a lemon icing drizzled over would be good, but the cake just isn't interesting.

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Reviewer:

Sharlaine

Cooking Level: Expert

Home Town: Keyser, West Virginia, USA

Reviewed: Dec. 24, 2008

I have been making this cake for the Holidays for years. It always turns out moist and delicious. My family can hardly wait for it to cool when it comes out of the oven.

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