By Nora
With fall quickly approaching (does anyone already have a crap-ton of leaves in their yard? what's up with that?), I thought I would get into the spirit of fall baking and dive into the Grandma recipe archives to try one I hadn't tried before. I had a giant jar of applesauce in the fridge that I knew would go to waste if I didn't find some creative way of using it, and of course, Grammy had just the recipe for such a dilemma. So here it is, my friends. Just don't overbake it like I did (I did 60 minutes instead of 50). But my toddler still declared it "YUM!" so I consider it a success anyway. It's spicey and appley and tastes like an autumnal cake should taste. I would also advise adding a tablespoon of canola oil to the recipe below, as this will increase the moistness factor (but it's not necessary). Enjoy!
Nora's Grammy's Applesauce Cake
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp Allspice
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup shortening
1 cup sugar
1 egg
1 cup applesauce
1 cup of raisins and nuts (optional, I left them out)
Combine the dry ingredients in a separate bowl. In a larger bowl, cream the shortening and the sugar, and then add the egg and beat until fluffy. Add the applesauce, and then gradually add the dry ingredients and stir until smooth. Add the raisins and nuts (if you decide to include them), and pour into a bundt pan or an 8-inch square pan and bake at 350 degrees for 50 minutes. Frost, if desired, but it doesn't need it.
Evidence of the cake's deliciousness.
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