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Showing 1-3 of 3
on March 17, 2013
This was a drop-dead-easy recipe to follow for a knock-your-socks-off tasty cake. Since our apples had been in a vegetable drawer in the fridge for three months and the raisins were a bit dry, I added about 1/3 cup water to the batter to help hydrate the fruit. And I may have used an extra 2/3 cup of apple slices. Can't help adding extra fruit. All who ate the cake with a dollop of whipped topping loved it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 02, 2008
This is an excellent cake! The apple flavour comes through so well, and it's extremely moist. I left out the raisins, and used about 1/2 cup of chopped walnuts. I also decreased the oil to 1/3 cup. Made it for a friend who's daughter has an egg & dairy allergy. They loved it! Since the previous reviewer had trouble getting the cake out of the pan, I lined my 13x9 with waxed paper. The cake came out perfectly! Thanks for posting the recipe. I'll be using it again, and again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 02, 2008
Really good. Just like Dutch speculaas apple cake. Made mine with GF flour with some almond powder for Christmas and it was demolished by my daughter. Had some problem getting it out of the baking tin though!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1359 g)
Servings Per Recipe: 1