As I noted in my Applesauce Bread
posting, having made my own applesauce for over a decade, I've
acquired several recipes where applesauce is a primary ingredient.
This recipe I found in the revised 13th edition of The
Fanny Farmer Cookbook.
This can be made as two 8” cakes, a
9” x 13” cake or 4-5 mini-loaves. I generally make mini-loaves
as these freeze well, and are sweet and flavorful enough to not need
frosting. For freezing, I suggest wrapping each loaf in plastic wrap
and then placing the loaves in a freezer safe ziploc bag.
Applesauce Cake
Yield: Two 8” cakes, round or square;
one 9” x 13” cake or 4-5 mini-loaves.
½ cup canola oil
1 ½ cups sugar
1 cup applesauce (this is about 16 ounces)
2 eggs
2 cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup raisins
½ cup chopped walnuts
Set oven rack to middle rung. Preheat
oven to 350 degrees farenheit. Spray baking pan(s) with non-stick
cooking spray.
In a medium to large bowl, combine oil
and sugar. Add the applesauce and blend. Beat in the eggs and mix
thoroughly. Add the flour, baking soda, salt, cinnamon, nutmeg and
mix until blended. Stir in raisins and nuts. Spread into prepared
baking pan(s).
Bake 25-60 minutes or until a toothpick
inserted in the center comes out clean. Cool in the pan(s) for 5
minutes before turning out onto racks.
