If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This cake can be made year-round, but it always reminds me of fall. When it is baking my entire kitchen is filled with the delicious fragrance of baking apples and cinnamon. I've been making this cake for many years, it is an adaptation of an old recipe from my mother and is always a favorite. I should note that I'm not sure if this qualifies for this contest since it contains applesauce, not sliced apples, but I am entering it anyway because it is so tasty! Plus, if you make homemade applesauce you could easily use it to bake this cake. —Kelsey Banfield
Makes 1 9-inch cake
- 1/2 cup Crisco
- 1 cup sugar
- 2 eggs
- 1 3/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup applesauce
- 1/2 cup chopped pecans (or substitute walnuts if you prefer)
- 1/2 cup seedless golden raisins
- 1/2 cup Confectioner Sugar
- 1 tablespoon water
- Preheat oven to 350. Prepare a 9-inch round cake pan and set aside.
- Combine Crisco and sugar and mix well. Add eggs and mix until they are completely incorporated. Add applesauce and mix well.
- Sift together flour, salt, baking powder, soda, cinnamon and nutmeg. Combine with the wet ingredients until just incorporated, do not overbeat!
- Using a spatula, gently fold in raisins and chopped nuts until they are evenly distributed.
- Bake at 350 for about 35-40 minutes. Allow to cool completely.
- Prepare the glaze by mixing together confectioner sugar and water. Smooth onto the top of the cooled cake and serve.
- This recipe was entered in the contest for Your Best Apple Cake
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
What to watch (and cook to) on Netflix.
It's time to travel.
Why you should be drinking tequila.
Off to market.