Applesauce Cake

 Since I usually always have apples on hand, I pretty much always have applesauce on hand also.  When my apples start to get a little past their prime, I core them, cut them into quarters, add a little water and cook them until they are just softened.  Drain off the liquid, and puree them.  Instant unsweetened applesauce ready to eat or use in many of my recipes.

One of our favorites, is applesauce cake.  It's quick and can be thrown together in a matter of minutes.

You will need:
2 cups all purpose flour
2 teas baking soda
1 teas baking powder
1 1/2 teas cinnamon
1 teas grated nutmeg
1 teas allspice
1/4 teas ground cloves
1 cup raisins
1 cup chopped nuts
1 stick butter  (1/2 cup)
1 large egg, room temperature
2 teas vanilla extract
2 cups applesauce
1 tabs confectioner's sugar

Preheat your oven to 350 degrees

Spray a 9 X 9 inch pan with baking spray, then sprinkle lightly with granulated sugar around the inside of the baking pan.   (Note:  I prefer using sugar instead of flour for this cake, but if you want to use flour you can.)

 In a medium bowl, combine together the flour, baking soda, baking power, cinnamon, nutmeg, allspice, and cloves.  Whisk together.

In a large bowl, cream together the butter and sugar until light and fluffy.

NOTE:  Make sure your butter is softened, so it will cream easier.

On low speed, beat in the egg.

 Now slowly add 1/3 of the flour mixture.

 Next add in 1 cup of the applesauce.

Add in another 1/3 of the flour mixture.

Add in the remaining applesauce.

 Add the balance of the flour mixture.

Lastly add in the vanilla extract.

Now stir in the nuts and raisins.

Note:  you can use walnuts, pecans, or whatever type of nuts you would like.

Turn the batter into the greased baking pan.

Bake for approximately 45 - 60 minutes, until the cake is cooked.

When a toothpick inserted into the center of the cake is removed, it should remain clean - your cake is now done.

Cool on a baking rack.

Once the cake is cooled, sprinkle 1 Tablespoon of confectioner's sugar into a sieve and sprinkle over the top of the cake.

NOTE:  this is an optional topping, but I think it adds a nice touch.

 Notice how nice an moist and fluffy the cake is.

 The cake is a nice dessert, or an anytime snack.

The nuts and raisins are scatter throughout nicely.

I have even chopped up apples and thrown them into the cake for a special treat.  You can change up this cake in so many different way.  These old recipes are so versatile, and still as good today as they were 50 years ago when my grandmother made them for me as a child.

Enjoy!