Total TimePrep: 20 min. Bake: 25 min. + cooling
Every year around this time (September), I get a craving for spice cake. I found this recipe and thought I'd try it. I had everything I needed except the egg substitute so I cracked 2 eggs into a 1/2 cup measure (2 extra large eggs fit perfectly) and I used them instead and I used sweetened dried cranberries instead of raisins. My husband can't have walnuts due to health problems, so I left them out and sprinkled some on top, instead (after I toasted them). I also doubled the frosting recipe ..... I will definitely be making this cake again ... it is a slightly dense and moist cake with a delicious spice flavor . The cream cheese frosting was very smooth and silky ..... sure did satisfy my Fall craving for spice cake!! 5 stars for sure! Volunteer Field Editor
This is great without the raisins, I don't like raisins.
This is a GREAT recipe - even my sons loved it!! We WiLL have it again!
I was looking through old recipes from my grandmother and I noticed an applesauce cake that was my great granmothers and I wondered if there was a lighter version of the cake. I was very happy to find this recipe. It was easy to make. I added a little less sugar, used light cream cheese, and used light butter instead of oil. I also used a bundt ban instead. If you used a bundt expect that it wont rise the whole way up but I didn't care. You also have to cook it for 35 mins with the bundt. Super Yummy!! and not too bad for you.