Friday, October 22, 2010

Applesauce Cake

My grandmother gave me this recipe. She’s 90 years old and still going strong. She told me they made it in the Depression, when eggs were scarce – this recipe doesn’t have any. Ironically, I’m always looking for ways to use up the eggs I get from the CSA. Still, this is the time of year for apples and applesauce, and this cake is delectably moist and spicy. Also note that it contains no oil (the pectin in the apples takes care of that function), so it’s low fat. It’s also super simple.

Grandma’s Applesauce Cake


Combine 2 cups of sugar with 2 cups of hot applesauce. In a separate bowl, stir together 2 teaspoons baking soda with 3.5 cups flour and a teaspoon each of ground cloves, nutmeg, cinnamon, and salt. Add to the applesauce mixture. Add in one cup raisins or nuts, or a combination of both. Bake in a 350 degree oven until done.

“Until done.” Because Grandma just assumes you’ll know when it’s done. And it does depend on what kind of pan you use. For a loaf pan I’d say to start poking it with a wooden toothpick or cake tester at about 50-55 minutes. If the tester comes out cleanly the cake is done. A 9x13 pan will probably take a little less time. And expect it to take a bit more time at high altitude.

Also, I butter and sugar – or flour – the pan before adding the batter. If you use sugar it caramelizes on the outside but still makes it a bit easier to ease out of the pan.

This cake doesn’t require any frosting, but a cream cheese frosting might be nice.

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