Reviewed: Feb. 21, 2009

I think soaking the cranberries in rum would eliminate the dry texture of the cake. The glaze is super good but almost needed to be doubled. It wasn't bad right out of the oven, but the next day, it was super dry. I think the cranberries sucked all the moisture right out.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Jun. 29, 2008

Rum, cinnamon, craisins, applesauce, caramel - toooo many competing flavors. Cake was moist, but I did not care for the glaze at all. It did not go well with the cake, and it was thin and sugary. I would have preferered a traditional sugar and rum syrup brushed onto the cake.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Jun. 8, 2008

This rating is for the cake only...no icing. It was good, a little dry though. The Applesauce Cake in Fannie Farmer is still the best I've ever had.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Jun. 5, 2008

Excellent, moist cake with just the right amount of rum!

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Jen

Cooking Level: Expert

Living In: Olalla, Washington, USA

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Reviewed: Mar. 10, 2008

Nice recipe. I agree with the person who said this is dry without the glaze. Don't skip the glaze!!!!

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 22, 2008

Great combo of flavors, but I made a few changes: I substituted pumpkin puree for the applesauce, added nutmeg, ginger and raisins. Also, I used fresh instead of dried cranberries, but would recommend using the dried since the fresh are incredibly tart. Overall great texture and flavor (can really taste the rum in the glaze). I will make this again but without the fresh cranberries. Thanks!

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GrecianGriller

Home Town: Reading, Pennsylvania, USA

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Reviewed: Dec. 25, 2007

Moist and delicious, even without the glaze. Like cranberry-studded gingerbread. I hydrated the cranberries in boiling water, drained and soaked them with 1-2 tbsp. of rum before adding them.

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grivera

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Reviewed: Nov. 19, 2006

I have made this cake many times. It always turns out well for me. I use the exact ingredients listed. I usually omit the sauce.

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minetoo

Cooking Level: Expert

Home Town: Belmont, North Carolina, USA

Living In: Santa Clarita, California, USA

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Reviewed: Dec. 20, 2004

Just tried this yesterday and thought it was a little on the dry and bland side. It definitely needs a glaze. In addition, I would increase the amount of spices if I make it again.

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LESLIEK1

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Reviewed: Dec. 22, 2003

I made this for my holiday party this past weekend. It was delicious and everyone loved it! Thanks!

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AMYDEANNA

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Reviewed: Dec. 19, 2003

Scrumptious! I did add some more spices (including ginger and nutmeg) and some pecans. And I substituted dried cherries for the cranberries. Very moist and easy. A definite keeper!

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