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Showing 1-3 of 3
By Mary K. W.
on March 05, 2007
A truly yummy cake. I also used a bundt pan and it turned out great. The cooking time was less than indicated here, but I think that's because the bundt pan is the heavy Analon and it seems to cook quicker than other bundt pans I've used. The texture is a heavy, dense cake with lots of moisture and flavor. I did leave out the raisins and nuts since no one in my family cares for those in our food. That's the only change I made and it turned out great. Definitely a keeper.person 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
By young n' fun
on February 18, 2009
The flavor if this cake was very good and pumpkiny. Not as moist as I would have hoped and expected, but the flavor made up to it. Instead of raisins, I added craisins (sweetened dried cranberries). It was very yummy. Thanks!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 March 10, 2008
In order to make it a little healthier, I substituted apple sauce for most of the vegetable oil (still included 1 tbs of oil). I used sweetened apple sauce , so I cut down the sugar to 1.5 cups. I also used half whole wheat flour and half all purpose flour. It turned out beautifully. We couldn't even wait for it to cool before we sampled 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
Serving Size: 1 (111 g)
Servings Per Recipe: 16