Applesauce Raisin Cake Recipe -
Applesauce Raisin Cake Recipe

Applesauce Raisin Cake

Recipe by  

"This cake is moist and delicious. I am from Washington state and this is my Mother's recipe. Great topped with caramel frosting!"

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Ingredients Edit and Save

Original recipe makes 1 9x13 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2008

I disagree with previous raters about the heaviness - I made two modifications: added 1/2 tsp of salt and used TWO baking pans, one 9X9 and the other 9X13. The final product was light, moist and very tasty. I would definitely use this recipe again.

Most Helpful Critical Review
Aug 29, 2002

While this cake was good, it was way too heavy (for me). Plus the cooking time needed an additional 30 minutes. The consistency reminded me of a bread pudding recipe we have in the family. For now, I will continue to use my Fannie Farmer recipe. It WAS GOOD. Just didn't care for the denseness.


15 Ratings

Feb 03, 2012

I cut this recipe in half. I did not add nuts only because I didn't have any. I made muffins out of this recipe. I got exactly 12 muffins out of one recipe. Very moist and flavorful quick bread recipe, we liked this a lot. GREAT with a hot cup of coffee. I think I could cut back on the sugar by at least half next time and not miss it at all.

Apr 09, 2008

This recipe is great! You pretty much just through every thing together and it comes out great, the only thing I disliked about it was that it took so long in the oven, it's such a low heat that it takes a while. But the texture was great and we all loved it!

Aug 29, 2002

I did this in a glass pan and it took longer about an hour. I also used chunky applesauce. I also topped it with a carmel frosting. It was wonderful!

Aug 29, 2002

This cake is very moist and needs no frosting. It is great when cut in blocks and wrapped in plastic for our lunches.

Aug 29, 2002

Very dense cake amd would be really good to come home to on a blustery wet day!!! I thought it would taste good with a thick cream cheese icing!!! Made the house smell real spicy.

Jan 22, 2012

My husband went nuts over this cake! It's very flavorful and moist, and it really doesn't need any frosting. I think of it as a 'snack' cake, good for lunch boxes and great with a cup of coffee for breakfast. I used 2 cups white whole wheat flour and 2 cups AP and it was still a very moist cake and slightly healthier version. I cut back on the sugar to 1 and 2/3 cup, still sweet enough for us. I also added a bit of salt. I thought maybe I should add some vanilla, but it is just fine without it. Next time I might bake it in a jelly roll pan...this cake is very tall and takes near an hour to bake. In spite of that extra cooking time, the cake did not dry out on the edges or the top at all. One more thing...I would suggest baking this a day is so much better today and it slices much easier too. Love this cake!


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  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 71.4 g
  • 23%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 252 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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