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!

;~P