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
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Ingredients
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1/2 cup
Crisco
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1 cup
sugar
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2
eggs
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1 3/4 cups
flour
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1 teaspoon
salt
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1 cup
applesauce
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1/2 cup
chopped pecans (or substitute walnuts if you prefer)
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1/2 cup
seedless golden raisins
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1/2 cup
Confectioner Sugar
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1 tablespoon
water
Directions
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Preheat oven to 350. Prepare a 9-inch round cake pan and set aside.
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Combine Crisco and sugar and mix well. Add eggs and mix until they are completely incorporated. Add applesauce and mix well.
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Sift together flour, salt, baking powder, soda, cinnamon and nutmeg. Combine with the wet ingredients until just incorporated, do not overbeat!
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Using a spatula, gently fold in raisins and chopped nuts until they are evenly distributed.
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Bake at 350 for about 35-40 minutes. Allow to cool completely.
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Prepare the glaze by mixing together confectioner sugar and water. Smooth onto the top of the cooled cake and serve.
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.
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