Reviewed: Sep. 28, 2009

Made this for my first Rosh Hashannah, wanted something that mixed apples and honey. My family loved it, it was moist, sweet, delicious and very aromatic. I made a sugar glaze (confectioners sugar and water) to finish it.

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Reviewer:

Laurel31

Reviewed: Sep. 22, 2009

This is by far one of the easiest and more flavorful cakes I have ever made!!!! I got total rave reviews when I made this! It is sweet, but good sweet and I did make a maple glaze to make it look pretty and even sweeter. I made it a second time and ran out of honey and used cinnamon applesauce...and I have to say, it was not as moist. It was a lot lighter and airy....but still good. I give it an A++...A total keeper!!!!!

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Reviewer:

cooking mama

Reviewed: Sep. 22, 2009

The only thing I replaced was the allspice for nutmeg because that's what I had, but no alterations needed!!! Perfect,yummm!!

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Reviewer:

Vivi

Reviewed: Sep. 20, 2009

Made as directed (minus nuts) and thought it was excellent. I felt there was no need for any type of icing or sugar as it would only "gild the lily." Received rave reviews from all who ate it! Definite keeper!

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Reviewer:

ROBINMO

Reviewed: Sep. 18, 2009

This recipe was really easy and though the cake seemed heavy when I picked it up, it's really moist and yummy. I was worried it would be too sweet based off of other reviews, but I ended up being 1/4 cup of honey shy, creating the perfect balance of sugar and spice. I also subbed in apple sauce for some of the oil, which I think added to the nice apple flavor of the cake.

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Reviewer:

Megs

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

Reviewed: Feb. 23, 2009

I cooked the cake for 65 minutes, and it was still way underdone. A thick layer stuck to the pan, and the inside of the cake was sort of gummy. It was still good, but needed to be cooked much longer at a lower temp. The outside was browned. Still tasted good, but I may cook it some more tomorrow.

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Reviewer:

Tricia

Home Town: Columbia, South Carolina, USA

Living In: Bellevue, Washington, USA

Reviewed: Nov. 17, 2008

I needed something to serve for dessert with friends, one of whom is unable to have milk or soy. This cake not only did the trick, but it turned out fabulous. I used Pink Lady and Royal Gala apples for a blend that turned out to be perfect; the only thing I left out was the nuts. It's a beautiful moist cake, perfect for desserts or for coffee.

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Reviewer:

katschy

Reviewed: Oct. 29, 2008

I made this for a work function and everyone loved it not a bite left. I followed the recipe exactly and everything turned out great.

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Reviewer:

Lisanne_2001

Cooking Level: Intermediate

Living In: Wardsboro, Vermont, USA

Reviewed: Oct. 22, 2008

I made this delicious cake both as a bundt cake and as two loaf cakes. Wonderful! Rave reviews from all! Moist and great when baked and delivered warm to a neighbor!

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