By ellie_ on October 14, 2003
"Although I haven't made this cake yet, I came across it when I was looking for recipes using fresh sage. This is a great way to use both garden sage and apples for a simple cake with a hint of sage. For the more adventureous add more sage. This recipe has been adjusted for high altitude areas (adjusted for 5000 feet) so be very careful and adjust ingredients, cooking temp and cooking time if cooking at sea level. Original recipe printed in local newspaper."
Serving Size: 1 (1584 g)
Servings Per Recipe: 1
"To this recipe I added 1 cup sugar. Not in the ingredients just took a guess. I melted the 3 tablespoons butter put into the bundt pan rub into pan and left in there topped it with the following mixture. Then in the food processor I ground up 1/4 cup pecans with 1/4 brown sugar.I think the apple cut into chunks and folded into the batter would have been better. The sage could be hardly noticed.But a nice tasty cake."
"At first the high altitude remark intimidated me, but I was desperate to use some sage honey (given to me as a gift). I DIDN'T use any sage, sugar, OR water, just 3/4 cup sage honey, 1/2 cup applesauce, 1/2 cup soften margarine and 3 eggs. Thanks to wonderful Rita L, (Her reviews are awesome!) I used nuts. Next time I will fold in the chopped apples(they weren't in the ingredient list either). Great cake for the diabetic. "