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Sugarless Applesauce Cake
March 17, 2006

I found this cake to be good enough to add to our family favorites. It's moist, holds up well, and is easy to "play" with. I've used orange-essence prunes in lieu of raisins, added a teaspoon of ground ginger to spice it up a little, and pureed some mixed, frozen (thawed) berries as a tart touch with the lovely sweetness of the original cake. Very versatile.

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