My problem tackling the huge piles of recipes I have is that each time I sit to sort them I quickly come across something that I just have to hop right up and make! I truly would have to live several lifetimes to make every recipe that ever made me think, “Oh, that looks good!”
So when I came across an old index card for Grandmom’s Applesauce Cake, I was preheating the oven before I could stop myself!
Soon the house was filling with the wonderful aroma of cinnamon, cloves and apple and my dining room table remained covered with stacks of recipes, magazines and cookbooks.
After her husband passed away, my husband, in highschool at the time, moved in with this grandmother to be a help and keep her company as she adjusted to her life without her beloved. He fondly remembers his grandmom making Applesauce Cake. Besides being a very good tasting cake it holds special memories of his grandmom.
When we were just married, it was one of the first desserts he asked me to make for him. Grandmom shared the recipe with me, written on a little 3-inch by 5-inch index card. This recipe does not call for frosting but I think it is better with frosting.
Applesauce Cake Recipe
2 1/2 cups flour
1 1/4 cups brown sugar, packed
2 tsp. baking powder
1 tsp baking soda
2 tsp. cinnamon
1/2 tsp ground cloves
1/2 tsp salt
15-oz jar unsweetened applesauce
1 cup vegetable oil
1 cup raisins (optional)
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Spray or grease Bundt pan (or 9×13-inch pan)
In bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ground cloves and salt .
In mixer bowl, beat eggs, applesauce and oil to combine. With mixer on low, add dry ingredients and beat. Increase speed and beat 3 minutes. Stir in walnuts and raisins. Pour into prepared pan.
Bake 40-50 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes. Sprinkle with 10X sugar and serve with whipped cream. Frost, if desired, when completely cool.
1 cup confectioners sugar
1/2 tsp. butter, melted
enough cream or milk for desired spreading consistency.
Stir all ingredients in small bowl. Spread or drizzle on cooled cake.