This cake martini recipe is the answer to a parent's long day. Chances are if you have a small child, you may have applesauce at home. You can easily transform junior's snack into a delicious adult beverage with the addition of cake flavored vodka and rum to the applesauce! Feeling fancy? Get creative with garnishes. Cheers!
- 2 Ounces rum
- 1 Ounce cake flavored vodka
- 1 Ounce applesauce
- Pinch of ground cinnamon
Calories Per Serving208
Folate equivalent (total)0.9µg0.2%
Old Fashioned Applesauce Cake
Do you have dessert recipes that have been a long tradition in your family? For me, it&rsquos this Old Fashioned Applesauce Cake.
I cannot recall one holiday throughout my childhood and into my 20&rsquos that this cake was not a part of our holidays.
It was my grandmother&rsquos signature cake. She had mastered this vintage recipe and never used a recipe card to bake it. She had it all locked away to memory.
Each Thanksgiving and Christmas she would bake this cake in the same flute pan year after year and we all very much looked forward to our share.
I remember helping to gather the pecans that had fallen during season, helping to shell them, that would eventually be used in this cake.
In my mind I can still smell the crisp fall air and see my little hands search through fallen leaves to find the pecans.
When we lost my grandmother, I&rsquod never quite known the devastation of loss of a loved one before.
Months later when the holidays came, I couldn&rsquot help but think how I wish I&rsquod had her recipe for applesauce cake to carry on the tradition.
Sweet Family Memories
I searched and tested many recipes until I developed the right variation that tasted as hers did. Each year now during the Christmas season, I bake this cake.
I make a larger one for our home to enjoy and several small ones in loaf pans to gift to friends and family.
Of course my cake will never be just like Nanny&rsquos recipe. Hers was extra special just because she made it.
Food, Family & Traditions Make Memories that Last a Lifetime
Earlier versions of this recipe on record included an orange icing. I can&rsquot wrap my head around icing on this cake because we never once had it with icing.
If you prefer to have icing, of course that&rsquos okay too. Because of the texture, and because it&rsquos commonly served without icing, this is also called a bread by many. I usually bake mine in a loaf pan in fact, so it does take the shape of a bread.
The combination of spices, pecans and raisins just seem perfect for Christmas baking to me. Such wonderful memories are brought back each year when I bake this cake.
I made a new memory for myself this year. I&rsquoll always remember that this is the first cake I baked in our new &ldquoold&rdquo home since moving.
Years ago, I began my own tradition of gifting baked good during the holidays rather than shopping commercial retail. I put my love and time into each gift and I think that adds a special and meaningful touch. Much more than anything I could ever buy someone.
So let&rsquos get to the baking! This recipe couldn&rsquot be easier to prepare.
Old Fashioned Applesauce Fruit Cake
Printable Recipe Card at the end of this post
2 c All Purpose Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Ground Nutmeg
1 c Raisins
1/2 c Chopped Pecans
2 Sticks of Butter, softened
1 c Dark Brown Sugar
1 c Applesauce ?
2 tbs Vegetable Oil
Shortening, to grease cooking pan
In a mixing bowl, combine the dry ingredients &ndash flour, salt, baking soda, baking powder, cinnamon, cloves, nutmeg, raisins and pecans together.
Southern Holiday Cake
In a separate mixing bowl, cream together the softened butter and brown sugar. I leave out butter the night before to be perfectly softened for recipes. Next add the eggs and mix together. Finally add the applesauce and vegetable oil and mix to combine.
Add half of the dry ingredients to the wet and mix to combine. Add the remaining dry ingredients and mix until combined.
Grease a cooking pan well with shortening. This cake is lovely when prepared in a flute pan, bundt pan, sheet pan or loaf pan.
Pour batter into the prepared pan and place into preheated oven.
Bake 45-55 minutes until a toothpick inserted comes out clean.
Allow cake to cool for 10 minutes and remove from cooking pan, then cool completely.
Applesauce Raisin Pecan Cake
Wishing you all the joy of the season with your holiday baking!
Other recipes that may interest you:
Let&rsquos make this Old Fashioned Applesauce Cake!
The King Arthur Flour 200th Anniversary Cookbook, published in 1990, includes a chapter devoted to whole wheat. This moist, tasty apple cake recipe is one of our favorites. We've updated it a bit, substituting butter for shortening (who knew about trans fats back then?!).
Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.
- 1 cup (213g) brown sugar, packed
- 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
- 2 large eggs, at room temperature
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 3/4 cups (198g) King Arthur Whole Wheat Flour
- 1 cup (255g) unsweetened applesauce
- 1/2 cup (85g) raisins, or golden raisins, or currants
- 1/2 cup (57g) chopped walnuts
Preheat your oven to 350°F. Lightly grease a 9" round pan.
In a large bowl, cream together the sugar and butter.
Add the eggs and beat well.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients alternately with the applesauce to the creamed mixture.
Fold in the raisins and chopped nuts, and stir until just mixed.
Pour the batter into your pan and bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
Remove from the oven and, after 10 minutes, turn the cake out of the pan onto a rack to cool completely.
Store, covered, at room temperature for 3 days, or freeze for up to 3 months.
Tips from our Bakers
Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight) follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.
The basic steps: how to make applesauce cake!
This cake is so simple, it might take you more time to read the recipe than bake it. (OK, not really: but close!) If you happen to have homemade applesauce on hand, this would be the perfect use! Here’s how to make applesauce cake (or go to the full recipe below):
- Mix together the dry ingredients in a buttered 8-inch baking dish. Use a fork to mix the flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
- Make a well and mix in the wet ingredients. Use a fork to mix in the egg, olive oil, Greek yogurt, applesauce and vanilla. Smooth out the top.
- Bake for about 30 minutes at 350degrees Fahrenheit, until the center is fairly firm.
- Allow the cake to cool for about 1 hour to room temperature.
- Dust the cake with powdered sugar, cut into pieces, and serve.
Ina Garten’s Applesauce Cake Looks Great, But It’s the Secret Ingredient in the Frosting That Has Us Drooling
Pumpkin seems to be our top ingredient when it comes to fall cooking and baking, but there’s another classic fall ingredient that deserves our love: apples! Apple picking is one of our favorite autumn activities, and we can’t get enough of apple butter, apple cider, and applesauce. But rather than saving our applesauce for quick snacks and breakfasts, we thought we’d look for a way to use it in a recipe. Imagine our delight when we saw that Ina Garten had posted an applesauce cake recipe? Even better, this isn’t one of those healthy “cakes” &ndash it’s moist and rich and covered with a thick layer of cream cheese frosting. But that’s not the only ingredient that has us drooling over this applesauce cake recipe, which is featured in Garten’s just-released cookbook Modern Comfort Food.
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We can’t not mention the bourbon! We love the smoky, maple-caramel notes of good bourbon, and it’s featured in this recipe in two ways. First, the raisins inside the cake are soaked in bourbon until they get plump and juicy, each one bursting with flavor when you bite into your cake. Second, there’s actually bourbon in the cream cheese frosting. The zingy bourbon flavor helps keep the cream cheese frosting from tasting too heavy, and those maple-caramel notes give the cake an extra dose of fall goodness.
Now, sometimes we worry that fruit cakes like this might be dry, but the fact is that applesauce keeps things super-moist. We can’t lie, the butter in the recipe helps too.
The cake uses a full 1 1/2 cups of unsweetened applesauce, so it genuinely has a good dose of autumn apple flavor, especially if you use homemade applesauce. The apple is complemented by a combination of classic warming spices like cinnamon and nutmeg, with a dash of peppery cloves and a generous dose of good vanilla rounding out the flavors.
When the cake comes out of the oven, you need to let it cool before covering it with creamy, cloud-like swirls of bourbon cream cheese frosting, along with an optional topping of toasted pecan halves for nuttiness and crunch.
It’s the ideal fall dessert, and would be divine after any one of your favorite autumn comfort food meals &mdash though we won’t tell if you decide to sneak a slice with your morning cup of coffee, too.
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Home grown and picked apples
Last year at this time, we visited my sister in the Catskills and I came home with bags and bags of apples grown and picked straight from her own apple trees. The kids loved picking the apples!
They rode around on the back of the tractor driven by my oldest niece, jumped out and picked as many apples off the trees as they could, snacking along the way. True country life.
When I got back home, I set aside a few apples for them to eat and started straight away on making good use of these homegrown beauties.
I cored, peeled, quartered, chopped, and sliced for what seemed like hours and made a big batch of applesauce like I do every year.
This batch was extra special, though. I didn’t know what varieties of apples we picked from sister’s house, so I couldn’t tell how much sugar to add based on the natural sweetness or tartness of the apple varieties.
So, as I made the applesauce, I tasted it without any sugar at first and adjusted the sugar level to balance it out according to my own tastes.
Very Moist Applesauce Cake Recipe
This very moist applesauce cake recipe from scratch is super easy to make and it is moist and delicious with apple cinnamon flavor.
The texture of this applesauce cake is smooth as we do not use any chunks or pieces of apple, but we only use applesauce for the apple flavor so this is really a simple yet delicious cake with very smooth texture.
This recipe for applesauce cake is vegan, though the frosting I used is not vegan.
If you love chunks of apples in the cake, see my recipe for moist apple cake recipe here using fresh apples, or you can try this apple cashew nut cake recipe which is baked with fresh apples and cashews.
This applesauce cake is very moist and its bursting with the cinnamon flavor as we use cinnamon powder to flavor the cake. I adapted this simple and delicious applesauce cake recipe from here which I slightly modified and though the original cake recipe is vegan, I used heavy whipped cream frosting (recipe here) which is not vegan.
You may reduce or slightly increase the amount of cinnamon powder used as you prefer it.
We also use vanilla essence to flavor the cake, so basically this is a moist vanilla cake recipe with apple cinnamon flavor. And this is made without eggs or dairy and so its a vegan applesauce cake recipe, so those on vegan diet too can enjoy this moist applesauce cake!
We use apple cider vinegar in this recipe and also one of the egg free apple recipes I mentioned above, which makes this apple cake really moist and more flavorful.
Apple cider vinegar is really helpful to easily add the apple flavor and will help with making very moist cakes.
You can use homemade applesauce (recipe here) to make this moist applesauce cake or you can easily buy online the best applesauce which you can use to make the cake. You can use the applesauce in many other recipes too.
I decorated the cake using vanilla flavored whipped cream and some colorful sprinkles which was so easy to sprinkle over and made the cake look simple yet very beautiful with added sprinkle of colors!
You can decorate the cake as you wish or you can just enjoy it without any frosting, as the cake is delicious even without any frosting.
So here is how you can make this super moist applesauce cake following this simple and easy, very moist applesauce cake recipe from scratch.
For the cake:
Preheat your oven to 350 F.
Grease a 9- by 13-inch pan well with shortening.
Sift together the flour, spices and baking soda. Set aside.
In a separate bowl, beat together the sugars, shortening and butter. Add the eggs continue mixing until well-combined.
Add the dry ingredients to the wet ingredients, a little at a time, alternating with adding the applesauce. Then, fold in raisins and nuts.
Bake for about 40-45 minutes, or until you can insert a toothpick in the center and it comes out clean.
Let cool completely before frosting.
For the caramel frosting:
In a heavy saucepan over medium heat, mix and heat the brown sugar, milk and water.
When the ingredients are completely dissolved, remove from the heat and whisk in the vanilla and powdered sugar.
Beat with a spoon until the mixture is the right consistency to spread.
Add a bit more milk or sugar, depending on the texture you want, if needed.
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground cardamom
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups packed light-brown sugar
- 1/4 cup honey
- 2 large eggs
- 2 cups Basic Applesauce, or store-bought chunky applesauce
- Nonstick cooking spray
- Confectioners' sugar, for dusting (optional)
Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture beat just until combined. Beat in applesauce.
Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.