Reviewed: May 3, 2011

This was fantastic! I did subsitute allspice for the cloves and put a lovely cream cheese frosting on top-it was moist, delicious, and didn't last long!

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Reviewer:

Cat

Cooking Level: Expert

Reviewed: Apr. 26, 2011

Delicious, moist and relatively healthy! i used 1/4 cup of butter and 1 1/4 cup of applesauce. I reduced the cloves to 1/4 tsp, reduced the sugar to 3/4 cup and omitted the raisins. I baked in a 8X8 pan for exactly 40 minutes and it came out perfect! I bet this would taste really good with chopped walnuts and finished off with cream cheese frosting!

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Reviewer:

xoxo_lina

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 12, 2010

Only 1 star be/c atleast it's edible, otherwise zero. I baked it twice thinking I did something wrong wondering why it didnt fluff up and cook through the center.After preparing it again and keeping a watchful eye, it came out the same...raw inside this is not moist by all means its RAWish dough... It tastes like it could be great, so I'll keep looking

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Reviewer:

catlover

Reviewed: Aug. 23, 2010

Wow! That's a fantastic cake! The Boy Scouts gobbled it up. I quadrupled the recipe and then dusted lighty with powdered sugar. Mmmmmmm.

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Reviewer:

GENELLEB

Cooking Level: Expert

Living In: Lake Stevens, Washington, USA

Reviewed: Jul. 25, 2010

Yummy recipe! I followed the recipe with the exception of losing the raisins/adding walnuts. Very good and easy cake. A crowd pleaser!

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Reviewer:

MicheleK

Cooking Level: Expert

Living In: Moore, Oklahoma, USA

Reviewed: May 30, 2010

this was a wonderful cake, I only omitted the raisins because my family dosent care for them, but otherwise I left it as written and it is FANTASTIC AND MOSIT Give it a try you won't be sorry! Thank you so much

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Reviewer:

CINAMARIE

Reviewed: Mar. 24, 2010

The only thing that I changed on this at all was that I used Craisins rather than raisins, as were more cranberry fans. After about40 minutes of cooking I checked it and the knife came out clean. I left it in for 5 more minutes. The cake hardly rose at all and was very dense. And while the outside was almost too done, the inside seemed extremely undercooked. I wonder if this is what everyone else calls "moist"..... It really is too bad, because the flavor is wonderful. But I will not make this again

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Reviewer:

Angie

Cooking Level: Expert

Home Town: Dover, New Hampshire, USA

Reviewed: Jan. 24, 2010

Although easy to make, this was just okay for me and didn't have quite the flavor I was hoping for, and I was hoping this would taste better the next day, but it got stale very quickly. Other than using my own applesauce, and not chopping the raisins, I left everything else as directed.

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Reviewer:

Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

Reviewed: Jan. 11, 2010

Awesome! I only tweaked the amount of spices (I always add more cinnamon!). It's fabulous with cream cheese frosting. I made 12 cupcakes; they were baked perfectly in 30 minutes. Excellent - I'll definitely be making these again!

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Reviewer:

LEFTOVERSAGAIN

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Nov. 10, 2009

Made this in a 9x13 cake pan therefore I made a few changes. Pecans and no raisins, but you can even add both. 3/4 c butter, 1 1/2 c sugar, dbl the soda, applesause, flour, cinnamon, cloves,and added a pinch of nutmeg. I will add even more applesauce if I have it next time or decrease flour by 1/2 cup as it was very tasty but I like a little more of a moist cake. Thanks for sharing.

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