What a great recipe. Moist and spicey. I had way too much applesause that I needed to use up. Once this cake is gone, I'm baking another!

I made this cake yesterday.... well I have to make another one today. going going ... GONE

I made this cake with all organic ingredients including whole wheat pastry flour and homemade (raw) applesauce. No walnuts, just raisins, and a LOT more cinnamon than called for. The taste was divine. Everyone loved it.

This is a great tasting cake, but came out of the bundt pan broken, it is very light and crumbly. Made it without raisins and walnuts, due to allergies, still very good. Served with ice cream.

I had to make this without the raisins because I didn't have any, which pleased my husband who doesn't like raisins, but we both LOVED this cake! It's excellent. I think it would have been even better with raisins, we don't like nuts, so we left them out. I glazed it with confectioners sugar/milk mixture right out of the oven and let cool. I will make this many times to come.

I should have mentioned that I made this into a vegan cake, with an egg substitute and vegan margarine and it was still excellent. I glazed it with confectioners' sugar moistened with soy milk. Yum.

I made this recipe because I have so many jars of homemade applesauce to use up and was looking for an applesauce cake that used more applesauce. Some only call for 1 cup. It was a mighty tasty treat. I didn't add the raisins, but the nuts were a great addition. I greased the pan and sugared it instead of flouring it. No frosting required. It was almost all gone when it was still warm. One downside I must mention was no where could I find where a pan size was mentioned. Usually cakes are made in a standard 9x11, but I took one look at the batter and thought it would not fill the pan, so used an 9x9 and baked it an extra 5 minutes. It was still raw in the center. Not that any of us seemed to mind. It was the proper height of a cake, so will bake it a bit longer next time. A cake pan size ought to be mentioned in this recipe.

I made this cake today since I have lots of frozen applesauce to use up from this year's crop. I cut the amount of spices and omitted the raisins since we don't like either. It turned out very moist and delicous. I did have to bake it about 20 minutes longer. Will make it again and again and again!

I used a Bundt pan and only had to bake it for 30 min. Yes it is a bit crumbly but not that much. I used the raisins and used almonds instead of walnuts. Since I had bought two bottles of pumpkin pie spice I used it instead of the nutmeg and cloves. I'm passing this recipe on to our quilt group. They loved it.

My grandmother made this when I was a little girl. It is my all-time favorite. Never needs frosting, so it is a better choice for satisfying the sweet tooth without sabotaging the diet!
Keeps really well for outings, camping, etc. Don't have to worry about frosting melting, etc. Enjoy!

This is a great recipe. It tastes just like my mother's applesauce cake. I didn't alter the recipe at all. It was very moist and delicious.

Great cake. I used craisins in place of the raisins.

That recipe of applesauce cake is a old school recipe,that is a real thing good applesauce cake, new school need to taste good sweet cake, that is moist and delicious.