Reviewed: Feb. 13, 2000

Wow!!!! This is an incredibly moist, wonderful, chocolate cake! The spices, chocolate, and raisins work beautifully together. Don't wait for Christmas!

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17 users found this review helpful

Reviewer:

Joe Bob

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 16, 2003

This consistently gets rave reviews, even from people who would turn their nose up at any kind of fruitcake. It has a great taste and a nice texture, without being tough. I've served it with Creme Anglaise, and I've also soaked it in liquor and brought it to the table aflame in Christmas pudding tradition! I usually use a mixture of golden and purple raisins, and I substitute pecans for the walnuts.

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15 users found this review helpful

Reviewer:

JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

Reviewed: Dec. 27, 2003

Fabulous Cake! It was absolutely wonderful. The only thing I won't do next time is flour the pan - with the generous amount of non-stick cooking spray I used, it wasn't necessary. Definitely a place in my home.

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14 users found this review helpful

Reviewer:

ANNIEWIL

Reviewed: Jun. 11, 2010

I was looking for a recipe here to use up some plums I had, I found this and thought it sounded very good except it didn't use plums! I wanted to try it anyway and so what I did was pureed the plums I had and used that instead of the applesauce. The other things I did different was I used 2/3 part white flour and 1/3 part whole wheat rather than 50/50, I did add 1 t. vanilla and baked it in a bundt pan, rather than flour the pan I sprayed it good then dusted it with a little sugar/cinnamon (about 2 t.) this gives it a nice little crust. It did not need to bake as long in the bundt pan so I kept a close eye on it. A very good moist cake that is a bit healthier than some.

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9 users found this review helpful