Reviewed: Aug. 17, 2011

Great and very moist my Mother inlaw loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RENOTA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Kansas City, Kansas, USA

Reviewed: Aug. 7, 2010

I am not diabetic but have diabetic friends so thought I would try this recipe. It was very bland. I used 1/2 cup Splenda brown sugar and added 1/2 c walnuts instead of raisins, because I prefer that mix and it was suggested by another reviewer. I did enjoy that change. The taste was just ok. I am just realizing I need to find some really tasty diabetic recipes for those friends so they can enjoy the get together's too and don't have to worry about the "sugar". Also I am not a fan of the artifical sweeteners and prefer to use recipes that don't have Splenda or Twin in them. This cake also didn't keep long and molded quickly, even in the refrigerator.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Carolina

Cooking Level: Expert

Reviewed: May 1, 2010

This was horrible. It tasted metallic which was the brown sugar twin I am sure.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

smwolfe

Reviewed: Sep. 1, 2009

I adjusted this recipe to make a chocolate sugarless cake, and it turned out GREAT! Just omit the spices and raisins, add 4 tbsp cocoa, and I used 1 c white sugar substitute since I can't find brown sugar substitute in my town. Anyway, it is DELICIOUS and doesn't taste sugarless at all! I'm going to top it with no-sugar-added cherry pie filling and enjoy sharing :)

Was this review helpful? [ YES ]
27 users found this review helpful

Reviewer:

VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

Reviewed: Aug. 22, 2009

It uses fake brown sugar. relax! it's a grrrrrreat cake!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

melanie

Cooking Level: Beginning

Reviewed: May 14, 2009

I rate recipes by how my kids react... and this was a hit! My four year old even snuck some while I wasn't looking. This is a great recipe for a tea party or to have with coffee as well.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

zuleka76

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Silver Spring, Maryland, USA

Reviewed: Feb. 18, 2009

PERFECT! Moist, not too sweet yet not bland-just right. I just found this recipe today and just had my first bite. YUMMY! I didn't include the raisins 'cause I didn't have any on hand but I did everything else. Quick and simple. My mother has diabetes so this is great for her but this cake is great for anyone. This is easily going to become a favorite recipe of mine. Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Viktoria

Cooking Level: Beginning

Reviewed: Jul. 13, 2008

pretty darn good for sugar free...i used whole wheat flour, eggbeaters and fresh blueberries instead of raisins. it only needed to be baked it for 48 mins.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 19, 2007

My husband and brother-in-law are diabetic so I tried this on them for Sunday dinner dessert. Even the kids liked this. The only changes I made were 1/2 cup Spenda brown sugar instead of the 'twin' and I added 1/2 walnuts. They loved it. Easy and quick to make.

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

Jane D

Reviewed: Jan. 6, 2007

This is a great tasting cake. I used spenda Brown sugar instead of the sugar twin. Be sure to read the label before using since you use a lot less. was very good w/ fat free caramel sauce and a scoop of vanilla ice cream.

Was this review helpful? [ YES ]
3 users found this review helpful