Reviewed: Jan. 19, 2012

LOVE THIS! Made it for a birthday cake with a brandy fruit sauce...mmmm!!! Moist and rich but not too sweet. I love the idea of adding chocolate chips!

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Reviewer:

amy

Reviewed: Dec. 22, 2011

I used 2 1/2 cups of pureed frozen plums soaked in 2 oz of spiced rum (instead of apple saucce & raisins). I did not have nutmeg, so I used ground ginger instead. Also omitted walnuts.

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Reviewer:

tracy m.

Cooking Level: Intermediate

Reviewed: May 1, 2010

I'm on the fence with this cake; didn't love it, didn't hate it. Some of my friends thought there was too much cinnamon (it didn't bother me) & another thought it would be better if the raisins were chopped to give it a smoother texture. I enjoyed it once, but probably won't make it again.

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Reviewer:

NAJNIRE

Reviewed: Feb. 19, 2010

Good with the brandy butter sauce, but not sweet enough to eat for dessert by itself.

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Reviewer:

ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

Reviewed: Jan. 2, 2010

I baked this cake for a New Years celebration with my in-laws. Everyone loved it! My husband is allergic to nuts, so I left out the walnuts, but everyone loved it! The cake was very moist and it had a unique flavor. I will definitely use this recipe again.

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Reviewer:

MemeB

Reviewed: Dec. 11, 2008

This was very good. Next I will add some chocolate chips to make it a bit more decadent. This a easy cake to make and is very moist, best of all everyone loved it.

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Reviewer:

rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Dec. 9, 2006

Nice and moist like a steamed pudding without the steaming. This was hit at all of the holiday parties that I've been to so far this season. It goes well with hard sauce but is also good on its own.

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Reviewer:

Liz F.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 5, 2006

Loved it. This reminded me of a cake my grandmother would have baked. It was good the first day, but it got better over time.

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Reviewer:

Deb

Reviewed: Jan. 4, 2004

This was suprisingly good. I baked this in an 11x7 snowflake cake pan. It took close to 1 1/2 hours to cook through. The cake is sticky to the touch so be careful when transferring to a cake pan. I served with on Christmas with Brandy Butter found on this site.

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