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Sunday, March 31, 2013

Applesauce Cake

Photo courtesy of The Cooking Corner.
    This recipe is from one of my old aunts cookbooks dated 1950. I found this hand-written recipe on some old mail dated 1960. It's an old fashioned cake that's more of a quick bread, like banana or pumpkin. It's moist, not too sweet but easy to make.
    I made this take into work on what we call "Goody Day." The ingredients are simple and uses the pumpkin pie spices to fill the house with a great aroma. I did reduce the amount of cloves and allspice, double the amount just sounded too much to me.
   This cake does cook low and slow at only 325 for 90 minutes. You could probably cut 10 minutes off if your oven runs a little hot. It retains its moisture very well, though. It must have sat out all day at work, and the little section leftover that I brought home was still moist and tasty.

Applesauce Cake
2 cups sugar
1 cup vegetable oil
2 cups (1 can) applesauce, mixed with 2 tsp. baking soda
2 eggs
1 tsp. allspice
1 tsp. cloves
2 tsp. cinnamon
2 tsp. nutmeg
3 cups flour
1 cup black walnuts, chopped
1 cup raisins

Preheat oven to 325. Spray coat a 13x9x2 cake pan.
In large mixing bowl, combine sugar, oil and eggs. Mix well.
In small bowl, whip baking soda into applesauce.
Pour into sugar and oil mixture. Add spices and stir well.
Add flour a little at a time, mixing well after each addition.
Fold in nuts and raising.
Pour into prepared pan and bake for 75-90 minutes. 
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