Every now and then
I have a jar of applesauce that doesn't seal successfully. I label
these as “use first and immediately”. This year, I had two jars
of applesauce which fell into this category,--one 8 ounce jar and one
16 ounce jar. I consumed the 8 ounce jar myself in one sitting.
And, yes, it was yummy. Wanting to share this year's batch of
applesauce with others, I chose to use the 16 ounce jar to make
applesauce cake since this is about 1 cup of applesauce. Omitting
the raisins and walnuts this time, I chose to top the cake with a
glaze.
This recipe is
based on the glaze recipe from The Boston Globe's Spiced and Glazed Apple Cake which a coworker gave to me over a decade ago. While
I've yet to make the cake from this recipe, I've used variations of
the glaze recipe over the course of the last decade primarily to top a loaf of applesauce bread.
This recipe will
cover the tops of two 8” cakes which is what my applesauce cake
recipe makes. Do not make glaze until what you plan to top has
cooled completely/is at room temperature.
1 tablespoon
butter or shortening
3 teaspoons apple
cider or apple juice
½ cup
confectioner's sugar
Put apple just and
shortening in a small microwave safe bowl and heat in microwave until
shortening is easy to stir into the apple juice (about 25 to 60
seconds).
Mix in
confectioner's sugar until well blended.
Using a butter
knife spread glaze over top immediately as glaze will set quickly.
with
Apple Flavored Glaze
