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My review
Never Fail Applesauce Spice Cake
Glenda
"You need just one bowl and one pan while preparing this quick and delicious spice cake with applesauce and pecans."
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Ingredients
servings 448 calsOriginal recipe yields 18 servings (1 - 9 x 13 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 50 minutes.
- Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.
Nutrition Facts
Per Serving: 448 calories; 20.4 g fat; 64 g carbohydrates; 5.1 g protein; 55 mg cholesterol; 258 mg sodium. Full nutrition
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Reviews
Read all reviews 148166 Ratings
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Most helpful positive review
12/6/2007
This is a great recipe because it's easy AND it's good! I always cut the amount of sugar in cakes, and cut this to 1 cup sugar only and it was fine (unless you have a very sweet tooth). I made...
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12/6/2007
This is a great recipe because it's easy AND it's good! I always cut the amount of sugar in cakes, and cut this to 1 cup sugar only and it was fine (unless you have a very sweet tooth). I made...
2/18/2003
WONDERFUL!! Quick, easy, moist and delicious. I cut the recipe in half -cooking for one- and used an 8" sq pan, baked for 40 min, but next time I'll probably use the full recipe and freeze half....
11/16/2005
Everyone LOVES this recipe! It alwasy comes out perfectly. May suggest slightly undercook by 1-2 minutes. Great for kids too...the cake itself is not overly sweet, and does not need icing, alt...
9/27/2001
I forgot to add to my previous review - I omitted the nuts in the cake and added instead organic raisins soaked in rum for 24 hours. I also used maple frosting (confectioners sugar frosting wit...
11/27/2007
Very moist and tasty. Instead of using a 9 x 13 pan, I filled 6 individual bundt pans plus 6 cupcakes and baked for about 20 minutes (till toothpick came out clean). I served this on Thanksgiv...
11/1/2001
This was a very flavorful and tasty cake. I would definitely make it again. However, my cooking time differed drastically from the recipe. My cake was done in 25 minutes.
11/13/2010
This cake is moist and delicious - a complete crowd pleaser. I had to leave out the walnuts because I can't eat them and was going to substitute pecans but realized I had none, so that will be m...
3/21/2004
Very good cake. We liked the flavor of the cake and the nuts in the frosting. But the frosting was a little too sweet.