1917 Applesauce Cake

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Ingredients

Makes: 8 To 12 Servings

  • Butter For Greasing The Pan
  • 1 Cup Granulated Sugar
  • 2 Tablespoons Butter At Room Temperature
  • 1 Cup Unsweetened Applesauce See Cake Notes
  • 2 Cups All-Purpose Flour See Cake Notes
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Cloves
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Ground Nutmeg
  • ⅔ Cup Raisins

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease An 8″ Square Metal Baking Pan And Set It Aside.
  • Place The Sugar And Butter In A Large Mixing Bowl, And With An Electric Mixer On Medium-Low Speed Or By Hand Using A Wooden Spoon, Cream The Sugar And Butter Together Until Well Incorporated.
  • Add The Applesauce And Beat Well Until Smooth.
  • Set Aside.
  • In A Separate Bowl, Stir Together All But 1 Tablespoon Of The Flour And The Baking Soda, Cinnamon, Cloves, Salt, And Nutmeg.
  • Stir Into The Creamed Mixture Just Until Smooth.
  • Toss The Raisins With The Reserved Tablespoon Flour.
  • Fold The Raisins Into The Batter, And Turn The Batter Into The Prepared Pan.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Golden Brown And The Top Springs Back When Lightly Pressed In The Center, 30 To 35 Minutes.
  • Remove From The Oven, Let Cool For 15 Minutes, Then Slice And Serve.

Notes / Tips / Wine Advice:

Cake Notes:

This Old Recipe Did Not Specify Unsweetened Or Sweetened, But Most Recipes Of That Time Called For Unsweetened Applesauce In Baking. Applesauce Was Still Made At Home, But It Was Sold In The Can As Well. The Recipe Did Not Advise You To Dredge The Raisins In A Tablespoon Of Flour Before Folding Them In At The Last. Tossing Dried Fruit With A Little Flour Prevents It From Sinking As The Cake Bakes.
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Course Cake / Fruit