*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wow! This cake is great!! I've been on an applesauce cake kick lately, but my search ends with this recipe. It makes a large cake using what I've come to think of as the traditional applesauce cake spices, cinnamon and cloves. I love its use of brown sugar, both the flavor it adds and the color it brings. It also uses much more applesauce than others, so not only is it incredibly moist, but you can actually SMELL and TASTE the applesauce, imagine that! I did omit the dates and raisins, out of personal preference. I baked mine in a bundt pan and then just dusted it with confectioners' sugar. Believe me, it doesn't need any frosting!!
A LOT of the flavor of this cake depends upon the applesauce used. This is an older recipe, created when applesauce wasn't diluted and had good flavor, sweetness, and some tang to it from the natural acid of the apples. There's a lot of watery applesauce out there these days, so taste yours first. If you can't get good stuff, quarter, core and microwave some apples in a covered dish until soft (the skins slip right off when it's done), and use that. I used a nice, flavorful, organic brand, but when I checked, it seemed low on acid, so, to make the cake rise well, I added a T. of cider vinegar to it. The cake rose a bit TOO well, almost overflowing the pan, so next time I will cut back to 2 tsps. ALSO, dates are very sweet, so if you are omitting them, be a bit generous w/ the sugar. Frankly, it's unfair to the recipe to omit all the add-ins, use watery applesauce, and then complain that the cake is bland. I did skip the dates and raisins, but kept the nuts, used only the amount of cinnamon and cloves called for, but compensated for the omissions by increasing the brown sugar and adding the same amount of powdered ginger as cinnamon. The cake turned out delicious w/ definite applesauce flavor, and I appreciated the restrained use of shortening. A keeper that I plan to make again often.
This cake is DELICIOUS! Easy to make and turned out perfectly.---- The only change I made to the recipe was to leave out the dates and raisins. I made it into a sheet cake and topped with orange flavored cream cheese frosting. Yummy!
I chose this b/c my Father-in-law spoke of a cake his Mom used to make growing up. I typed in the ingredients and this came up. What do you know it is the exact cake his Mom made. He LOVES it and so do I. It's a rich cake and somewhat heavy so one cake goes a long long way. Thanks you so much for posting it what a blessing to my family.:)
I made this a cou le of nights ago. I left out the raisins (kids don't like raisins but will add next time) I served with a lemon sauce and the next night with butterscotch sauce I liked the lemon better. Nice moist cake.
I picked this recipe because of all the 5 stars. My Mom had a wonderful recipe but decided to try this one. I follow the recipe exactly. First you can't smell it when it's cooking. Second it's awfully heavy and last it's tasteless. This cake isn't good at all. I am still trying to figure out how anyone rated it 5 stars.