Apple Sauce Cake With Nuts and Raisins

One of my favorite things about fall is apples. I love being able to drive up to an apple orchard and getting a big box of them fresh of the tree. Regardless of the season though, I almost always have a bag or two of these yummy fruits around the house. They are great for snacking, cooking and of course baking.

I’m about to head to the kitchen to bake up some lunch box treats and this apple sauce cake is what I’ll be making today. You can make it from homemade applesauce, or use a store-bought kind you like. If you’re feeling ambitious, peel and chop and apple or two finely and add it to the batter before baking. This works particularly well if you are making this without the raisins (I know not everyone’s a fan).

4.5 from 2 reviews
Applesauce Cake Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Cake
Serves: 12
Ingredients
  • ½ cup margarine
  • 1 cup white sugar
  • 1 cup applesauce
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ cup raisins
  • ½ cup chopped walnuts
Instructions
  1. Preheat your oven to 350 F.
  2. Put the margarine and sugar into a bowl. Get out your hand mixer and cream them together until you have a pale yellow fluffy mixture.
  3. Add the applesauce and mix well.
  4. Stir in the flour, baking soda and cinnamon and stir until all the flour is incorporated. Do not over mix.
  5. Fold in the raisins and nuts.
  6. Pour the batter into a greased cake pan. A 9 inch round pan or 8 inch square pan work well. Bake the cake for 40 minutes.

 

Introducing The Homemaker’s Hutch

Homemaker's Hutch December IssueHomemaker's Hutch Magazine

Now that Thanksgiving is behind us, we're gearing up for Christmas. It's important to both of us to focus on the spiritual aspect of the Holiday season and not get too sucked into the hustle, bustle and overspending chaos. That's why we're focusing a lot on meaningful Christmas activities along with some tips to keep your sanity and your hard-earned money this year.

Click on here to subscribe today!

Homemaker's Hutch Magazine

Comments

  1. Heather says

    Looks yummy…any issues with swapping out the margarine with butter? Have you tried it? We are out of raisins, but have dried cranberries that I need to use up. Maybe will add some chopped almonds too.

  2. Susan says

    This is the best applesauce cake I have ever had! It is wonderful. I baked mine in my cast iron skillet and it took 25 minutes. We topped ours with cinnamon sugar. It is FABULOUS! Going to make it again tomorrow. Thanks for posting the recipe. It’s on my list of favorite go to recipes and it is perfect for those who have egg and dairy allergies.

  3. Laura says

    I have a recipe like this from my grandmother (that I was named after). This turns out very yummy and is a good breakfast treat. I usually make at Christmas time for friends and neighbors.

    Applesauce Cake

    1 cup brown sugar, packed
    1/2 cup butter — softened
    1 teaspoon rum extract — optional
    2 cups flour, all-purpose — heaping cups
    2 teaspoons baking soda
    1 teaspoon cloves — ground
    1 teaspoon nutmeg — ground
    1 teaspoon cinnamon
    1 cup raisins, seedless — ground (I usually don’t grind I just use them whole)
    1 cup walnuts — chopped
    1 1/2 cups applesauce, unsweetened

    Cream butter and sugar. Add flavoring and mix well.
    Add sifted flour, spices and baking soda and mix well.
    Add nuts and raisins that have been dredged in flour. (I don’t dredge them because you are mixing them into the flour anyway)
    Add applesauce LAST. Should be a stiff batter.
    Put in well greased and floured tube cake pan.
    Bake in a very slow oven 325 degrees for about 45 minutes.

    NOTE: I cook in various sized pans for gift giving. Adjust the cooking time accordingly, a toothpick should come out clean.
    Old recipe from my Grandmother Laura Smith – it takes NO eggs – was a recipe that she used in the winter time when the chickens were not laying as many eggs.
    Serving Ideas : great cold with some butter spread on it

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: