Raisin Applesauce Cake Recipe

5 6 6
Raisin Applesauce Cake Recipe
Raisin Applesauce Cake Recipe photo by Taste of Home
Publisher Photo

Raisin Applesauce Cake Recipe

Read Reviews
5 6 6
Publisher Photo
This cake is one of my grandfather's favorites. And it seems like he always knows when you're making it—he must have a keen sense of smell! The recipe was passed down through the generations beginning with my great-grandmother. Sometimes I can imagine her making it all those years ago.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup sugar
  • 1/2 cup shortening
  • 1-1/2 cups applesauce
  • 2 tablespoons molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup raisins

Directions

In a mixing bowl, cream the sugar and shortening. Set aside. Sift together flour, baking soda, cinnamon, cloves and salt; gradually add to batter, mixing well to moisten. Stir in raisins. Pour into a greased and floured tube pan. Bake at 350° for 45 minutes or until cake test done. Cake will not rise to top of pan. After 10 minutes, remove cake from pan and cool on a wire rack. Yield: 8-10 servings.
Originally published as Applesauce Cake in Reminisce July/August 1991, p35

Nutritional Facts

1 slice: 328 calories, 10g fat (2g saturated fat), 0 cholesterol, 249mg sodium, 58g carbohydrate (35g sugars, 2g fiber), 3g protein.

  • 1 cup sugar
  • 1/2 cup shortening
  • 1-1/2 cups applesauce
  • 2 tablespoons molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup raisins
  1. In a mixing bowl, cream the sugar and shortening. Set aside. Sift together flour, baking soda, cinnamon, cloves and salt; gradually add to batter, mixing well to moisten. Stir in raisins. Pour into a greased and floured tube pan. Bake at 350° for 45 minutes or until cake test done. Cake will not rise to top of pan. After 10 minutes, remove cake from pan and cool on a wire rack. Yield: 8-10 servings.
Originally published as Applesauce Cake in Reminisce July/August 1991, p35

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Reviews forRaisin Applesauce Cake

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Anne User ID: 8986183 258171
Reviewed Dec. 15, 2016

"This is a great cake, very moist -- used it as a fruitcake for the holidays -- added candied fruit and chopped nuts. Amazed people who were not a fruitcake fans."

MY REVIEW
sgronholz User ID: 1473861 256889
Reviewed Nov. 17, 2016

"What a delicious little bundt cake...perfect for the two of us! I substituted (drained) mashed canned pears for the applesauce, 1/2 c. chopped candied ginger for the raisins, and powdered ginger for the cloves. I also added a powdered sugar glaze. Yum! I will definitely be making this again and look forward to trying it with applesauce."

MY REVIEW
scancoor47 User ID: 4592140 42250
Reviewed Feb. 17, 2012 Edited Nov. 9, 2016

"Very tastey ."

MY REVIEW
lagfcm User ID: 1528968 17971
Reviewed May. 15, 2010 Edited Nov. 9, 2016

"cake' great"

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