The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 4, 2010
OMG this was sooo moist & delicious! I followed another reviewers suggestion of using the Splenda (taste preference), I used 2/3cup of light mayonnaise in place of the oil & eggs. I also used the food processor and it came out perfect! I made it for dieting & diabetic company and usually there are leftovers but not this time! I had to make another one for my husband & daughter the very next day! Aside from my own changes I believe following the recipe to a T would also produce delicious results!
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Ade
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Cooking Level: Expert

Home Town: Festus, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 11, 2009
Very pleased with the final product! Used some reviewers tips and added the 1 tsp baking powder, baked as 2 8 inch cakes for 25 minutes and frosted with the sugar free cream cheese frosting from this site. Was a hit for the no-sugar eater's bday!
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 17, 2009
I just made this cake for my diabetic father's birthday. It was a huge success. I made it just as stated in the recipe but didn't put in the raisins (my family is not a fan) and baked them in 2 9 in round pans for 25 mins and then made a layer cake out of them with the recipe for sugar free frosting on here made with the cheesecake pudding. My family loved it and said the few leftovers there were tasted even better after sitting for a day.
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Cooking Level: Expert

Home Town: Lake Villa, Illinois, USA
Living In: Wheeling, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 21, 2008
i made this cake twice. The taste was good both times, (but you really have to like raisins). The first time it came out a bit dense. The second time I made it I added a tsp of baking powder and let it sit about 5 minutes before I put it in the oven. That seems to make it a little lighter. Overall a good cake for someone who is limiting sugar intake. I also used half whole wheat flour. I might cut back on the splenda next time. with all the raisins, it is plenty sweet.
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 15, 2007
Very nice cake. I made it without nuts, with whole wheat and less oil, but I think I'll see if I can use even less next time to make a low cal cake. Raisins are very nice and juicy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 9, 2006
This cake was good, I read the reviews first. I used concentrated apple juice as my sweetener. I am not a big fan of raisins, so I used dried cranberries. I would definitly make this again. Maybe add a little more spice. Great basic recipe, I think you can just tweak it to your taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 27, 2006
My husband and I gave up sugar, so it was great to have a treat. I don't use any artificial sweetners. I substituted "stevia" for the sweetner. The only fault I could find is that it was a little dry. I'm going to try to come up with a glaze topping or frosting with stevia next time. Thanks for the recipe!
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The reviewer gave this recipe 0 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 21, 2004
GALWAYLADY- To keep the raisins from falling to the bottom of the cake, a good trick is to coat them with flour before adding them to the batter. It suspends them in the pan.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 6, 2004
Excellent recipe. It had a light texture and delicious flavour. I drizzled warm brandy on the cake before serving, which was heavenly. Thank you!
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 18, 2004
I am sorry I must disagree with all reviews, I made this recipe for my coworkers birthday since she does not eat anything with real sugar in it. The cake was moist but the flavor was so yucky.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 12, 2004
Trying out new recipes for diabetic friends. This was unbelievable and moist. Everyone loved it and I am proud to put this on my table! Even those who don't usually enjoy raisins enjoyed it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 31, 2004
Very nice cake. Don't let the words sugar-free lull you into a false sense of security. It still has 45 carbs per serving - much better than most cakes - but don't get carried away like my diabetic husband and son almost did!
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Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 17, 2003
Excellent. I received requests for the recipe at our faculty breakfast/lunch. You can substitute one and a half cups of Splenda for the 3 tablespoons of liquid sweetener listed in the recipe, if you like.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 9, 2003
THIS CAKE WAS SPICY AND FLAVORFUL ANY SUGGESTIONS ABOUT KEEPING THE RAISONS FROM ALL FALLING TO THE BOTTOM OF THE BATTER?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 1, 2003
Excellent recipe! I used sweet'n low liquid, you could not tell this was sugar free. Next time I am going to add prune puree in place of the vegetable oil so it will be a low fat delight as well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 7, 2003
Absolutely fantastic cake! My guests had no idea that this cake was sugar free. Instead of adding liquid sweetener I used 3 tablespoons of concentrated apple juice. The texture was moist and crumbly. When I first took it out of the oven I thought that it would be heavy because it didn’t seem to have risen a lot. But I was wrong, it was quite light! Thank you for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 5, 2001
I made this cake for two diabetics and even had a piece my self. I only used 1 cup of raisins, 1 1/2 C.water, and added a little more cinnamon. I used the food processor and it turned out delicious. My friends want to know when I,m making that moist yummy cake again. Usually when I've baked with applesauce the cakes usually seem rubbery this was not. Don't hesitate to make this cake. Enjoy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 23, 2000
This was a really terrific cake! I made it for my grandfather who is a diabetic. It was a wonderful addition to my Thanksgiving Dinner! Two suggestions I have are: 1. 1 hour is actually a little too long to cook it. Although some ovens may vary. 2. This cake comes out a beautiful spongy brown color, and if you like, you could put the tiniest sprinkle of powdered sugar on top... BEAUTIFUL!!! This is a wonderful recipe!
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