This moist cake recipe is a treasured heirloom passed down from my Grandma Stuit, who cooked for a family of 13 during the Depression. At reunions, it's the first dessert gone...including the crumbs! —Joanie Jager, Lynden, Washington
- 3/4 cup raisins
- 1 cup hot water
- 1/2 cup shortening
- 2 cups sugar
- 1 egg
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon each ground cinnamon, cloves and nutmeg
- 1-1/2 cups applesauce
- 1/2 cup water
- 1/2 cup chopped walnuts
- Confectioners' sugar, optional
- Place raisins and hot water in a small bowl; set aside.
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold. Yield: 12-16 servings.
Originally published as Grandma's Applesauce Cake in Grandma's Great Desserts Cookbook 1992, p21
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