Reviewed: Sep. 16, 2007

Yum, yum, yum! This turned out beautifully - made exactly as the recipe directed. Had a dense, pound cake type feel to it. I would recommend this to anyone.

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1 user found this review helpful

Reviewer:

Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

Reviewed: Aug. 14, 2007

GREAT!!

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1 user found this review helpful

Reviewer:

mindala

Cooking Level: Intermediate

Home Town: Culver City, California, USA

Living In: Brentwood, California, USA

Reviewed: Aug. 5, 2007

I made this as the recipe states..it was easy to make and baked perfectly..Next time I would add more apples, and maybe add an orange glaze, as there is orange juice in it, but it is perfect the way it is!

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Reviewer:

Cherry

Cooking Level: Expert

Home Town: Summerside, Prince Edward Island, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jul. 20, 2007

i have made this cake with apples five times. then i started to try other fruit the apple is the best. it is very quick and easy to make and it is a showy cake! love it!

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22 users found this review helpful

Reviewer:

cgcmomma

Cooking Level: Expert

Home Town: Bronx, New York, USA

Reviewed: Apr. 22, 2007

This recipe is really good. I got rave reviews. I would give this five stars but I made some changes like others had suggested (from Erin on 3/22/05): I used 5 apples instead of 3, I used apple sauce instead of vegetable oil, I kept the dry ingredients separate, and then added them to the wet ingredients. Finally I put a glaze on top after the cake cooled. My husband is still raving!

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36 users found this review helpful

Reviewer:

Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

Reviewed: Nov. 21, 2006

This recipe is a good reference, but I ALWAYS up the apples. I typically use at least 10, and I use various types. I make very thin layers of batter, and dense layers of apples. I end up having 3 layers of both. This cake is usually better the day after it's made, but if it sits too long (it usually doesn't make it in our house) it starts to taste funky.

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Reviewer:

KEEPERROX

Cooking Level: Expert

Home Town: Roxbury Township, New Jersey, USA

Living In: West Lawn, Pennsylvania, USA

Reviewed: Nov. 14, 2006

I made this cake straight from the recipe and it was heavenly. My book club absolutely loved it, and everyone wanted the recipe. I will make this again and again. Thank you!

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1 user found this review helpful

Reviewer:

vhaufler

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 11, 2006

I have been making this cake and variations of it for 25 years. As has been pointed out, it can take a lot of add ins. I always use four cups of apples and more cinnamon. Also, I bake it at 300 for 1 hour and 45 minutes and it is always perfect. If you want a real slice of heaven, substitute fresh peaches for your summer picnics - delicious. This is always the favorite when taken to any event. It is a heavy cake and gets better with each day - if you can keep it around.

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98 users found this review helpful

Reviewer:

lily

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Apr. 25, 2006

It was okay. I added 2 extra granny smiths per reviews. I thought it was too heavy and not sweet enough for my taste.

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3 users found this review helpful

Reviewer:

Lisa G.

Reviewed: Mar. 3, 2006

Good recipe, but needs tweaking, as other reviewers have stated. I substituted applesauce for all the oil, used 5 medium Granny Smith apples, used 1 cup whole wheat pastry flour in place of 1 cup all-purpose flour, cut back the sugar to 2 cups, added 1/2 cup each of raisins and chopped walnuts. Soaked the raisins in the egg/juice/vanilla mixture while I peeled and sliced the apples thinly, mixed the nuts with the dry ingredients, added the applesauce, then the other wet mixture to the dry, baked in 10" tube pan for 70 minutes.

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29 users found this review helpful