Curly Sue wrote:

> Before the holidays I had quite a few apples to dispose of, so I made
> plain applesauce. Then I needed a recipe to use up a lot of the
> applesauce (which turned out really well, BTW). I scoured my
> cookbooks to find an apple cake recipe that didn't use lots of oil and
>
> found this one in a regional (upstate NY) cookbook.
>
> My father really, really liked this cake! (I made it w/o the nuts and
>
> didn't chop the raisins). It was very moist and kept well in a
> covered container.

Me mum used to make something similar, no nuts or raisins that i recall
and she very, very gently folded the apples sauce into the batter in
such a way that there would be pockets of applesauce running through the
cake rather than homogenized into it.
---
JL

>
>
> Applesauce Cake
> (from: Cooking Up the Creek, J.W. Bowers, Ed
> Bowers Corner Press, Maine, NY
> 1994)
> *****************************
> 2 c sugar
> 1/2 c butter
> 1 egg, slightly beaten
> 2-1/2 c applesauce, preferably homemade and unsweetened
>
> 2 T baking soda
> 1/2 c boiling water
>
> 2-1/2 c flour
> 1/2 tsp cinnamon
> 1/2 tsp ground cloves
> 1/2 tsp allspice
> salt
>
> 1 c raisins, chopped
> 1/2 c walnuts, chopped
>
> Directions
> 1. Preheat oven to 350 degrees.
>
> 2. In a large mixing bowl, cream together sugar, butter, and egg.
> Beat in applesauce.
>
> 3. In a small bowl combine baking soda and boiling water.
>
> 4. Combine flour, cinnamon, cloves, allspice, and a pinch of salt.
> Add this mixture to creamed mixture alternately with dissolved baking
> soda in water, mixing after each addtioin. (The book says this is
> more sucessful when done by hand, with a spoon rather than a mixer;
> however I didn't have any trouble with a mixer at low speed.)
>
> 5. Pour into a rectangular 8" X 13" baking pan. Bake 30-45 minutes
> until a cake tester inserted in the center comes out clean.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!