This is a great recipe because it's easy AND it's good! I always cut the amount of sugar in cakes, and cut this to 1 cup sugar only and it was fine (unless you have a very sweet tooth). I made it first with too much applesauce (to finish the jar I had), and it came out way too dense although my children loved it. When I made it a second time with the right amount of applesauce, the consistency was pefect. I also sprinkled the top with a sugar and cinnamon mixture before it baked and it made the cake look nice without any frosting.
WONDERFUL!! Quick easy moist and delicious. I cut the recipe in half -cooking for one- and used an 8" sq pan baked for 40 min but next time I'll probably use the full recipe and freeze half. I used a simple vanilla glaze and spread over a still warm cake. Even had some for breakfast this morning- after all it does contain fruit.
Everyone LOVES this recipe! It alwasy comes out perfectly. May suggest slightly undercook by 1-2 minutes. Great for kids too...the cake itself is not overly sweet and does not need icing although is does taste yummy either way. Simple directions basically...a no fail delicious cake.
I forgot to add to my previous review - I omitted the nuts in the cake and added instead organic raisins soaked in rum for 24 hours. I also used maple frosting (confectioners sugar frosting with mostly cream cheese, a little bit of butter, a dab of milk and some maple flavoring.) A delicious combination!
Very moist and tasty. Instead of using a 9 x 13 pan I filled 6 individual bundt pans plus 6 cupcakes and baked for about 20 minutes (till toothpick came out clean). I served this on Thanksgiving. See the photo of how the little cakes were decorated.
This was a very flavorful and tasty cake. I would definitely make it again. However my cooking time differed drastically from the recipe. My cake was done in 25 minutes.
This cake has great flavor and texture. Very moist and delicious. However, a cream cheese frosting would, in my opinion, be too overwhelming. Instead, I used a simple caramel glaze (1/2 c. butter, 1/2 c. light brown sugar, 1 tbsp. milk or cream; bring to boil over medium heat then glaze cake). Everyone loved this cake with the caramel glaze. In the future, since I omitted the pecan cream cheese frosting, I would add more walnuts to the cake itself.
This cake is moist and delicious - a complete crowd pleaser. I had to leave out the walnuts because I can't eat them and was going to substitute pecans but realized I had none so that will be my next attempt at this recipe. The only thing I changed besides that was to add just a bit of nutmeg because it just seemed to be begging to be in there! Excellent recipe a winner all the way. This one is definitely going into the family recipe album!
Very good cake. We liked the flavor of the cake and the nuts in the frosting. But the frosting was a little too sweet.
Just okay... I've had better.
