Wednesday, August 11, 2010

Victorian Applesauce Cake

Because I made applesauce yesterday, I just had to make
this recipe from my Grandma's recipe box!

2 cups sifted flour
1 &1/2 cup sugar
1&1/2 teaspoon soda
1&1/2 teaspoon salt
2 Tablespoons cocoa powder
1/2 teaspoon each cinnamon, ground cloves, nutmeg, allspice
1/2 cup shortening (I use coconut oil instead of Crisco or butter)
1&1/2 cup applesauce
2 eggs
3/4 cup raisins
(recipe also calls for 3/4 cup of chopped dates. I didn't have any, and I don't care for them, so I used 3/4 cup dried currants instead.)
3/4 cup chopped nuts (I did not add because there are nuts in the topping. I prefer them there for a nice crunch that sets off the moist, tender cake!)
Sift flour (which has already been sifted once), sugar, soda, salt, cocoa & spices into a mixing bowl. Drop in shortening (or coconut oil). Add 2/3 of the applesauce and beat 150 strokes. (I'm not a Victorian, so I used my mixer! Beat until creamy.)
Scrape bowl often.
Add eggs and beat 250 strokes. (another minute or so)
Add remaining applesauce and beat 50 strokes.
(or until fully Incorporated with your mixer.)
Add dates, raisins and nuts.
Mix thoroughly.
Pour batter into a greased tube pan. (Again, I used coconut oil)
Sprinkle topping over batter.
(Topping = 1/2 cup chopped nuts [I used pecans] and 2 Tablespoons sugar)
Bake 350* for 1 hour to 1 hour and 25 minutes. Test with toothpick after one hour. Keep checking often. Don't over bake!

As with any spice cake, the flavor improves after a day ~
but who can wait!
Not me ~ this piece is still warm!
MMMmmmm! with a cold glass of milk!


Gail @ Faithfulness Farm said...

My grandma made a very similar cake....big difference is that she used applebutter instead of applesauce. This was the cake I made for my parents 50th Anniversary celebration...frosted with cream cheese frosting...YUM!!


Nadine said...

mmm....looks yummy!


Sharon said...

Oh Raeann,

This sounds so good! You are making me stumble :) Have a blessed day my friend and thanks for sharing!

Camille said...

Dear Raeann ~ It looks so yummy! Great photos! AND I *love* the old instructions to "beat so many strokes"!! :)

Have a lovely weekend!

Mrs. Teapot said...

Oh my! That cakes looks scrumptiously delicious. I love the fact that it's a "victorian" cake. That gives me an excuse to bake it in my "victorian" home, which we just moved into about 3 months ago.

Sadly though, no one in my family will eat it for myriads of reasons = (

BUT.... the most wonderfullest (this should be a word) thing is I now live in a town where I can bake things and share them with my neighbors! I have always wanted to do that. I LOVE this place. God has been soooo gracious to us.

I am going to make sure I have all the ingredients and bake that baby.

P.S. Thanks for putting in the number of strokes, 'cause I don't have a mixer ; )


Sweet Old Vintage said...

I will be trying this one for sure...

Heather said...

WoW that looks fabulous~Enjoy that cake ~Love Heather

Linda Stubbs said...

Hi, You did such a beautiful job! I need recipes, could this be a breakfast bread? If you can let me know. My momma always made the best applesauce cake with a brown kind of frosting for the top.It was so nummy.

Hugs, Linda

myletterstoemily said...

that looks divine! i always have such a
time getting the inside to set before the
outside gets too dark.

i will give your recipe a whirl.

thank you!!!

Haddock said...

Must tell my wife to try this out.

Mrs. Mobunny said...

I have a pear/apple cake recipe that is like yours....but it calls for 1 1/2 cups of oil. Next time I think I will use less. These cakes are so good at this time of year.