Applesauce Cake
This applesauce cake gets its moisture from fruit purée rather than extra fat, so the crumb stays tender with only half a cup of butter. Cloves, allspice and cinnamon give it a warm, old-fashioned spice, ground almonds add body, and raisins turn up in every slice. The recipe is adapted from the public domain cookbook Recipes Tried and True, and it makes two cakes, enough for sixteen servings.
Instructions
Heat the oven to 180 °C (356 °F). Grease two round cake pans with butter and line them with baking paper.
Beat the butter and sugar together in a large bowl until the mixture is pale and fluffy.
Add the raisins, flour, cloves, allspice, cinnamon, ground almonds and applesauce, and mix until everything is combined.
Stir the baking soda into the hot water until it dissolves, then fold this into the batter.
Divide the batter between the two prepared pans and level the tops.
Bake for 45 minutes, until the cakes are golden on top.
Turn the cakes out onto a wire rack and let them cool completely before serving.
Make it personal.
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