Applesauce cake, the perfect cake on a cool fall afternoon. Light and airy texture and loaded with the flavors everyone loves, applesauce, cinnamon, raisins and pecans.
1/2 cup Butter
2 cups Sugar
2 1/2 cups Sifted all-purpose flour
1 1/2 tsp Baking soda
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Allspice
1 1/2 cups Applesauce
1/2 cup Raisins or Craisins
1/2 cup Pecans
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 13 x 9 x 2-inch pan
Cream the butter and sugar until light.
Add eggs, beating well after each addition.
Sift dry ingredients together. Add to creamed mixture, alternating with applesauce.
Stir in raisins and pecans.
Turn applesauce cake batter into greased and lightly floured pan.
Bake Grandma's Applesauce Cake until cake checks done when using a toothpick or cake tester. Cool in pan.
Grandma's Recipe Note: An additional 1/3 cup raisins can be substituted for the 1/2 cup of pecans, if desired.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!