Applesauce has almost magical properties when it comes to baking. Fat, eggs, and sugar can be reduced or even, replaced with the addition of applesauce to a recipe. Add it to a few other basic staples from your pantry and you have cake! It is my go-to when a quick sweet treat is required. and oh, does the kitchen smell good when it’s baking. Today, I chose to make it with the smidge of applesauce left over from canning. I had one cup, just enough for this recipe. I did change one thing. This recipe calls for raisins which I rehydrated with two tablespoons of Fireball whiskey. It’s not necessary and you can use fruit juice or water in its place if the raisins seem a little dry. This cake can be eaten plain, but to fancy it up, add a sauce or frosting that suits your taste. Enjoy!
- 1 cup sugar
- 2 tablespoons butter, at room temperature
- 1 cup applesauce
- 2 cups all-purpose flour, 256 grams
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2/3 cup raisins
1. Preheat oven to 350 degrees F. Lightly grease an 8-inch square pan.
2. Place sugar and butter in mixer bowl. Cream together on medium-high speed until well incorporated.
3. Add applesauce to sugar/butter mixture. Blend well.
4. In a separate bowl, sift flour, soda, cinnamon, cloves, salt, and nutmeg. Stir into sugar/butter/applesauce mixture until smooth.
5. Add raisins to the mixture.
6. Pour batter into prepared pan. Bake for 30-35 minutes, until top springs back when lightly touched.
7. Let cool for at least 15 minutes if you can.
Happiness is knowing there is a cake in the oven.