Old Fashioned Applesauce Cake

 

Old Fashioned Applesauce Cake
Sometimes, in the middle of trying new recipes, I just feel like making something tried and true; a recipe that has stood the test of time and is still great….without any tweaking.  That’s what happened last weekend.  I baked all day and filled the freezer with loaves and cakes and cookies.  In the middle of it all, I turned to this applesauce cake.  The recipe comes from a cookbook called The American Woman’s Cook Book.  It was originally published in 1938.  My copy was a reprint from 1944 with an added section at the back that included cooking during rationing.  It’s a gem.

 

Applesauce Cake

I opened a #10 can of applesauce to make this.  Those huge cans of applesauce are so much cheaper to buy than the regular sized jars available at the grocery store. “So much applesauce!” You say?  Well, I made three cakes, that took 3 cups of applesauce.  The rest fit into a regular sized Tupperware mixing bowl.  The next day, I got it out at lunchtime and my family polished it off.  I knew they would….5 growing children love applesauce (even the unsweetened kind!).

(from the American Woman’s Cook Book edited by Ruth Berolzheimer)

Old Fashioned Applesauce Cake
Author: 
Serves: makes 1 loaf
 
Ingredients
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs, beaten
  • ½ cup chopped pecans
  • 1 cup raisins
  • 2 cups sifted cake flour (or 1½ cups AP flour + ½ cup cornstarch)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup unsweetened applesauce
Instructions
  1. Cream butter and sugar.
  2. Add eggs and mix thoroughly.
  3. Add nuts and raisins.
  4. Combine the dry ingredients and add alternately with applesauce.
  5. Pour into a greased loaf pan and bake at 350 degrees for 1 hour or until it tests done.
  6. This freezes nicely.

 

 

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