Reviewed: Nov. 11, 2009

Worked great as recommended...decrease vegetable oil to 3/4 cups and increase applesauce to 2+1/2 cups. I used it for my daughter's first birthday cake - with cream cheese frosting II and marshmallow fondant.

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5 users found this review helpful

Reviewer:

MADDYV

Cooking Level: Intermediate

Reviewed: Oct. 27, 2009

Exactly the recipe I was hoping for. Didn't want raisins or nuts (picky eaters in the house). Halfway into mixing I discovered my applesauce jar only had 1 cup in it. Fortunately, I had apples on hand and shredded a few up. Still turned out perfect.

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1 user found this review helpful

Reviewer:

Phil Penny

Home Town: Cincinnati, Ohio, USA

Reviewed: Sep. 20, 2009

made this for my husbands friends at work and it didnt make it til lunch time

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1 user found this review helpful

Reviewer:

Chrissy

Reviewed: Aug. 21, 2009

4.5 stars! Easy to make, especially considering the simple ingredients (which I had on hand). Tasted great in muffin/cupcake form - very fluffy and light and yummy - and my boyfriend decided to throw the batter into the waffle maker to see what happened. The results were great! Same light sweetness but with a slightly more crisp outside (definitely not crunchy, just a bit firmer).

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1 user found this review helpful

Reviewer:

Tiff

Reviewed: Aug. 7, 2009

Have made this recipe 3 times in the last few days---great recipe!!! Followed the advice of others and substituted 1/2 cup of oil with 1/2 cup of applesauce. Th cake is wonderful---everyone liked it. Thanks for sharing.

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2 users found this review helpful

Reviewer:

JYNX2

Cooking Level: Expert

Reviewed: Jun. 13, 2009

I made this recipe and used a cream-cheese frosting with a touch of lemon juice in it, and it was a big hit! I made it for 10 ladies at a nursing home and they are quick to say they don't like something, but they actually enjoyed this alot. I even caught a worker licking the pan for the cream cheese frosting---the frosting made it so much tastier.

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Reviewer:

Kristine

Reviewed: Mar. 13, 2009

I made this exactly to the instructions, used a bundt pan, baked for 50 minutes, and it turned out great. I like that it is not overly sweet. I eat too many sweets as it is.

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14 users found this review helpful

Reviewer:

Annette

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Jan. 22, 2009

i wasted alot of ingredients on this cake very dissapointed

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3 users found this review helpful

Reviewer:

cindy

Reviewed: Jan. 2, 2009

The cake came out very moist and light, with great aroma. Absolutely delicious with coffee or alone as a snack. The cake is not very sweet (I used unsweetened applesauce), maybe next time I will add a bit more sugar and/or try sweetened applesauce. I subsituted 1/2 oil for applesauce, like the other reviewers. The batter was enough for a bundt cake mold and a small bread loaf mold. Baked both together for 50 minutes and came out just right. Will make again!

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Reviewer:

Melrodiq

Reviewed: Jun. 26, 2008

I just got done making this and took the others advice by adding the extra applesauce and cloves. Yummy! I will make this again=) I ended up having to bake it for 55 min. You might have to adjust that time though.

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