Applesauce Loaf Cake Recipe

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"Slices of this moist old-fashioned cake hold up well in a lunch bag," assures Pamela Kelley of Downey, California.
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 1-1/2 cups unsweetened applesauce
  • 1 egg
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts

Nutritional Facts

1 serving (1 piece) equals 208 calories, 6 g fat (1 g saturated fat), 17 mg cholesterol, 178 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a bowl, combine the first five ingredients. Combine flour, baking soda, cinnamon, cloves and nutmeg. Add to applesauce mixture; mix well. Stir in the raisins and walnuts. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 12-16 servings.
Originally published as Applesauce Loaf Cake in Taste of Home August/September 1999, p54

Nutritional Facts

1 serving (1 piece) equals 208 calories, 6 g fat (1 g saturated fat), 17 mg cholesterol, 178 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Applesauce Loaf Cake

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MY REVIEW
Reviewed Feb. 27, 2012 Edited Jun. 23, 2014

"I made adjustments on this recipe when I'd first prepared it: i used 1/4 cup butter or margarine & I used 1 tsp. salt with sifted dry ingredients! I also used 1/8 cup all-purpose flourwith raisins and added 1/2 cup chopped pecans OR walnuts and 1/2 cup semi-sweet chocolate chips. I'd also added 1 Tbsp. ground Navel orange to the creamed mixture for added flavor and I'd used two 8-1/2x4-1/2x2-1/2" greased and floured loaf pans or three 7-1/2x3-1/2" greased and floured loaf pans. I baked 45 to 55 minutes or until a cake tester inserted near center comes out clean. I cooled in pans 10 minutes before removing to a wire rack to cool completely. Thank you, Pamela Kelley, for sharing your recipe! delowenstein"

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