|Slice of a Classic|
Recipe Inspired by the Boston Cooking School Cookbook
Applesauce cake has been around for years. I remember my grandmother making it back in the 1950s, but it's been baked since the 19th century. I was nostalgic for this classic seasonal recipe, especially since I had a huge amount of homemade applesauce after the apple u-pick a couple weeks back. I began with a recipe from the 1942 edition of the Boston Cooking School Cookbook, but wanted to make it lighter and moister. I borrowed an idea from the 1975 Joy of Cooking, and added an egg. I also used more applesauce, baking soda, and raisins.
Here are more tips for a lighter moister cake:
- Sift the flour/dry ingredients three times (see recipe)
- Use only half brown sugar (and half raw granulated sugar) to prevent toughening
- Make sure raisins are moist, not dried out
- Use a light-colored metal pan, not a dark metal nonstick pan
- Don’t overbake! check for doneness according to recipe!
|Wet Ingredients, Dry Ingredients, & Raisins|
I have used the traditional clove spicing (along with traditional cinnamon), but allspice would be a milder alternative.
½ cup butter
½ cup raw sugar (evaporated cane juice)
½ cup brown sugar
1 egg, beaten
1 ½ cups applesauce
2 cups flour
1 ½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
½ tsp. cloves (or allspice)
1 ½ cups raisins
Confectioner’s sugar and cinnamon (optional)
Preheat oven to 350 degrees F. Lightly butter a tube cake pan.
Cream butter in a large bowl. Cream in raw sugar (evaporated cane juice), then cream in brown sugar. Beat in egg. Stir in applesauce.
Sift flour before measuring. Sift together flour, baking soda, salt, cinnamon, and cloves.
Sift dry ingredients into wet ingredients and stir carefully till uniform. Don’t overmix. The batter will be rather thick. Fold in raisins.
|Applesauce Cake Ready to Bake|
Remove from oven and place pan on cooling rack. Cool about 15 – 20 minutes, then run knife around edge and invert pan onto cooling rack, popping cake out of pan.
For best results, let cool completely. If you slice while warm, cake will crumble (but still taste good). Use a serrated knife to cut.
If desired, you can decorate the cake with sugar and cinnamon topping. Use about 1 tbsp. confectioner’s (powdered) sugar and ¼ tsp. cinnamon. Stir together and sprinkle through sifter or sieve to top cake lightly and evenly.