Comments on: All Purpose Holiday Cake

By: lovefeedingmyfamilyandtryingnewrecipes

lovefeedingmyfamilyandtryingnewrecipes — Tue, 27 Dec 2011 01:44:34 +0000

I was making a ice cream roll up cake with chocolate ganache for Christmas day dessert, on Christmas Eve, and stumbled onto your site when I had a question about prepping the sheet pan. I put your site on favorites and could hardly wait to come back. Your sense of humor and enthusiasm are fantastic and warm my heart and I am just thrilled to “visit” someone who loves to bake, and is so darned good at it. I am inspired, and I laugh, and my family reaps the rewards! Win, win, thank you!

By: Charity

Charity — Fri, 04 Nov 2011 17:28:14 +0000

I made this last night and it turned out so yummy! I halved the recipe and got 16 muffins. I did use 3/4 cup chopped cranberries and shredded the apples with the peels still on them. (So much easier using the food processor than all that slice and dicing.) I also added 1/8 teaspoon of cardamom since I love it. So delicious. Will be making again soon though I might dial down the white sugar by about 1/4 cup.

By: Cranberry Sauce and a Thanksgiving Explosion — Joy the Baker

Cranberry Sauce and a Thanksgiving Explosion — Joy the Baker — Sat, 30 Jul 2011 05:28:55 +0000

[...] All Purpose Holiday Bundt Cake. Bring a [...]

By: Dagmar

Dagmar — Sat, 22 Jan 2011 14:37:26 +0000

Just made the cake ….. It smells, looks and tastes divine :))))))) Thank you and greetings from Germany !!!!!

By: NIcole @ The Dirty Oven

NIcole @ The Dirty Oven — Tue, 21 Dec 2010 02:18:15 +0000

BAMMM…got my Christmas eve dessert! Thank you mucho!!!! Thanks :)

By: Angela

Angela — Wed, 24 Nov 2010 01:57:21 +0000

I made this a few hours ago, and it is gone :( but it was oh so good.

By: Kathy

Kathy — Sun, 14 Nov 2010 19:13:52 +0000

Could you add a little bit of shredded coconut to this and maybe some pineapple??

By: Cat

Cat — Tue, 01 Jun 2010 17:37:05 +0000

Just to update, I pulled one of the muffins today that I baked back on April 24, and after a few minutes thawing in the microwave at 20% power, I’m thrilled to report that it tastes exactly as the freshly-made ones did. These are absolutely phenomenal as jumbo muffins. The next time I make them, I’m going to substitute shredded carrot for half of the apples. No doubt, they’re going to be just as superb.

By: Cat

Cat — Sat, 24 Apr 2010 23:29:55 +0000

BTW, just to clarify, I meant that I replaced half the total sugar in the recipe, or one cup (2 cups total:- 1-1/2 cups white, 1/2 cup brown) with an equal amount (1 cup) of Splenda. Often when Splenda is eaten warm in a baked product, it tastes fakey. Not in these. It’s fabulous, and I just saved a bundle of calories and carbs. Makes me want to eat another…

By: Cat

Cat — Sat, 24 Apr 2010 23:26:46 +0000

I made these today as jumbo muffins, and they’re unreal! Couldn’t even wait until they cooled to try. I made with 1/2 Splenda in place of a cup of the white sugar. You truly can’t tell. That nice little burst of tart from the cranberries is a great foil for the juicy, sweet apple pieces. A coffee shop could make a killing with these! It made a dozen of the huge size muffins. Baking them for 30 minutes was just right. With half of them, I filled the muffin cup 1/2 full, spooned on 2 Tb of a mixture made from 4 oz cream cheese, 1/4 cup brown sugar, 1 egg yolk stirred together to blend, (but not beaten until soupy!) then filled the muffin cup the rest of the way. OMG – Muffin NIRVANA!!! Thank you for a wonderful recipe that I’m sure I’ll make over and over. Going to throw the rest of them in the freezer so I don’t eat them all right here and now!