on Jan 27th, 2008A virtuous cake
While I’ve been eating a lot of rabbit food, Mr. Knife Skills has been wondering when there might be something sweet in the house again, meaning something homemade and not the donuts he thinks I don’t know about. As much as I’d love cheesecake — any time — that’s just too fattening right now. I went through my files for something more virtuous and came up with this tea cake that has some spices of autumn and winter but very little butter and no eggs. Its moisture comes from applesauce.
This is an old family standby; my mom used to make it. It’s similar to a quick bread and takes only a few minutes to put together. My mother made it with raisins but I prefer dried cranberries. Either will do just fine, as will currants.
Many people use applesauce as a substitute for fats in baked goods and in those cases it’s important to drain the applesauce well or the finished product will have a squishy consistency, for want of a better term. But with this recipe, created for applesauce, there’s no need for draining. You want all the moisture you can get.
If you’ve only got a 9″ x 5″ loaf pan, start checking it 5 -7 minutes earlier than the recipe specifies.
Applesauce Tea Cake
2 ounces unsalted butter (1/2 stick)
1 cup light brown sugar
1 cup applesauce
2 cups all-purpose flour
1 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/8 tsp nutmeg
1 cup raisins or other dried fruit
Set an oven rack in the middle and preheat to 350 degrees. Spray or grease and flour an 8″ x 4″ loaf pan.
In a medium bowl, cream butter and brown sugar. Add apple sauce and beat until combined.
Add flour, baking soda, salt and spices. Beat thoroughly. Stir in dried fruit.
Scrape batter into prepared pan and bake 50 - 60 minutes, until well-risen, brown and pulling away from the sides of the pan. There might be an attractive split down the middle, like a pound cake.
Cool on a rack for 10 - 15 minutes, remove from pan and let cool completely. Store tightly wrapped after cutting.
Serves 8
Copyright (C) 2008 From Scratch All Rights Reserved
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“. . . . not the donuts he thinks I don’t know about ”
Ha! I hope that guy appreciates how funny you are!
This cake was a standard in my Mom’s kitchen, too.
Thanks for the reminder. <3
Well, I guess we’ll find out if or when he reads it.
It is a nice little cake, isn’t it? Memories are always free.
I love applesauce and I’m pretty sure that this is the same or close to being the applesauce cake my neighbour used to make. I didn’t get the recipe before we moved so I’m copying this one down. Thanks ella.
You’re welcome, and it’s good to see you. This recipe, in some form or another, has probably been bouncing around North America for decades. Talk about tried and true!
MMMMMMMMMMMMM! You are pretty funny~LOL! Loved catchin’ up here today~it’s been busy, and I’ve missed ya! (((((HUGS))))) sandi
{{{{{sandi}}}} my dear! How good to see you! I’ve missed you too but I certainly understand you putting your family ahead of blogging. Good for you. {{{Hugs back at ya}}}