Fall

Fall Applesauce Spice Cake

September 21, 2009
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
Ingredients
  • 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
In This Recipe
Directions
  1. Preheat oven to 350. Prepare a 9-inch round cake pan and set aside.
  2. Combine Crisco and sugar and mix well. Add eggs and mix until they are completely incorporated. Add applesauce and mix well.
  3. Sift together flour, salt, baking powder, soda, cinnamon and nutmeg. Combine with the wet ingredients until just incorporated, do not overbeat!
  4. Using a spatula, gently fold in raisins and chopped nuts until they are evenly distributed.
  5. Bake at 350 for about 35-40 minutes. Allow to cool completely.
  6. Prepare the glaze by mixing together confectioner sugar and water. Smooth onto the top of the cooled cake and serve.
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  • Melanie Treece
    Melanie Treece
Review
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.