6 Reviews

Very good. The flavor of the spice and apples was good. I did use 1 apple finely chopped instead of the raisins and substitued 1 cup of Splenda and 3/4 cup of brown sugar for the sugar.

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colleen cooks November 01, 2012

GREAT! I omitted the raisins because I don't care for them in my baked goods. So moist and yummy!

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CamaroChick December 06, 2007

Pretty nice spice cake. I made it in a 13x9 inch pan and we ate half on its own (no glaze) and froze the rest. I pulled it out of the freezer the night before Thanksgiving and put the glaze on it for Thanksgiving brunch. Nice flavor, not as moist as I was hoping. And while I usually love a lot of "stuff" in cakes I thought there were more raisins in this one then I liked. A few less next time.

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ladypit November 25, 2005

Very nice recipe I will definetely make it again.

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Shakthi October 22, 2005

This really hit the spot for our breakfast! I did not make any changes to the recipe and baked in a 12 angel food cake pan. It filled the pan 3/4 of the pan and produced a tall, perfectly shaped cake. It cut beautifully, too (which is pretty amazing for such a tall cake). My husband enjoy the yougut sauce on top, but I thought it was too runny. It would be excellent served with a custard sauce for a traditional dessert. Roosie was right in saying the apple flavor shone through. This would be so impressive for overnight guests. It's a great way to incorporate yogurt into your diet. Roxygirl in Colo.

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Roxygirl in Colorado May 29, 2005

What a lovely spice cake! I have to admit, I thought this would be okay, but it definitely exceeded my expectations. The spices are very well balanced- providing just enough flavor to the cake without being overwhelming. I was really surprised at how apple-y this tastes! Most recipes I have made with applesauce have no ended up tasting very much like apples. I completely flaked and forgot the raisins, which I realized as I was putting this in the oven, so I just left them out. I opted to bake this in 2 9x5 loaf pans, and have froze one for later, but at the rate the first loaf is going I may have to defrost it soon! The yogurt glaze is really lovely- a little different and much less sweet than most glazes I have made in the past, and it compliments the cake very well. The cake itself is lovely and very moist, and as I said before, it has a great balance of flavors. I have to admit, I did make a few subs- I used Sucanat instead of sugar, whole wheat pastry flour for the flour and substitued the yogurt in the cake for buttermilk as I wanted to make the glaze and didn't have enough for both. It turned out wonderfully and I highly recommend this to anyone looking for a great spice cake that has tons of flavor, but not tons of fat! Great recipe.

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Roosie April 28, 2005
Dannon Low-Fat Apple Spice Cake