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Grandma wrote down the recipe for this inviting cake on a piece of brown paper bag. It's loaded with popular spices, so the aroma while baking is out of this world! The warm sauce makes it moist...and special. Add a dollop of whipped topping for a real treat. —Shirley Joan Helfenbein, Lapeer, Michigan
Originally published as Spice Cake in Taste of Home October/November 2007, p35
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Reviewed on Mar. 29, 2009 by Aquarelle
I think I'd first try upping the amount of applesauce. Maybe 1 1/4 cups instead of 1 cup, for starters?
Reviewed on Mar. 28, 2009 by grannypam
What would you do to tweak the recipe, since I missed the part about boiling the raisins? Like the teacher always said read directions FIRST :O). Thanks for your suggestions. pam
What would you do to tweak the recipe, since I missed the part about boiling the raisins? Like the teacher always said read directions FIRST :O).
Thanks for your suggestions. pam
I have found if you boil raisins in a 1/2 c. of water and then drain them before adding them to a recipe it helps to make things moister. I do this when I make zucchini bread all the time.Pam
I have found if you boil raisins in a 1/2 c. of water and then drain them before adding them to a recipe it helps to make things moister. I do this when I make zucchini bread all the time.
Pam
Reviewed on Oct. 23, 2008 by Aquarelle
I thought that the cake turned out a little dry, but that's nothing that a little tweaking of the recipe can't fix. The hard sauce is excellent and should definitely be served with this cake. I added just a wee dribble of brandy to the sauce.
Reviewed on Dec. 12, 2007 by heleneh
Serving this cake with the hard sauce is a MUST! Delicious!
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