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Granny's Applesauce Cake
The recipe can easily be doubled. If doubling, use a greased and floured bundt pan and bake for about 1 hour + or until a toothpick inserted in the middle comes out clean. If you want to be fancier, put whole pecans in the bottom of the bundt pan so that when the cake is removed from the pan, the top is decorated with pecans. And, yes, there are no eggs in it.
- 1/3 c butter (I used 1/2 c to keep it simple) (to make this vegan, simply substitute oil for the butter)
- 1 c sugar
- 1 c sweetened (or unsweetened) applesauce; use unsweetened if you’re keeping sugar at a minimum
- 1 tsp vanilla (optional)
- 1 1/2 c flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cloves (I used 1/4 tsp, since I’m not a big fan of cloves)
- 1/4 tsp salt (optional)
- 2 c chopped nuts (pecans or walnuts work well)
- 1 c raisins
Preheat oven to 375 degrees. Butter and flour an 8″ cake pan.
Beat the butter and sugar together with a hand mixer. Stir in the applesauce and vanilla.
In another bowl, whisk together the flour, soda, cinnamon, cloves, and salt. Stir that into the applesauce mix and then stir in the nuts and raisins.
Bake for 30 – 40 minutes, or until a toothpick comes out clean.
Recipe brought to you by Susan in Fort Collins, BigLittleMeals.com and Andy and Ann.
Big Little Meals 