I recently had a bushel of apples in my house and spent the better part of 3 days making gobs of applesauce. While we are doing a pretty darn good job of going through these jars of sauce I had a hankering to make some applesauce cake.
I don’t have too many cookbooks that I’ve hung onto since I was first married almost 18 years ago, but I do have one: The Fannie Farmer Baking Book. It was gifted to me by a family that I had babysat for years at a shower and I’ve treasured it for the memory of that family and also because it’s just a great baking cookbook. I have started altering some of her recipes a bit (mostly becase I don’t use vegetable shortning) and this is one of the recipes I played around with a little. It turned out amazing and was even better 3-4 days later. So enjoy!
adpated from the Fannie Farmer Baking Book
makes 2 loafs
1/2 cup unsalted butter, softened
1/2 cup oil (I used olive oil, but you could use whatever)
2 cups sugar
1 1/2 cups all purpose flour
1 cup white whole wheat (or you could use 2 1/2 cups all purpose)
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp allspice
1/4 tsp nutmeg
2 cups hot applesauce
1 cup raisins
1-2 cups chopped walnuts
Preheat oven to 350*. Grease two 8.5×4.5 loaf pans.
Mix together the butter, oil and sugar, beating until smooth. Add the eggs and mix well. Mix together the flour, salt, soda, and spices and add to the creamed mixture along with the applesauce, raisins and walnuts. Beat until the batter is well blended.
Spread evenly in the pans and bake loaf cakes for about 1 hours (check after 45 min) until a toothpick in the center comes out clean.
Remove from oven and let cool in pans.