"This is a good, old-fashioned, applesauce, pound cake. It will fill your house with the spicy fragrance of Fall." — Cathy Brisco
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3 1/2 cups
packed brown sugar
dates, pitted and chopped
packed brown sugar
sifted confectioners' sugar
Wow! This cake is great!! I've been on an applesauce cake kick lately, but my search ends with this recipe. It makes a large cake using what I've come to think of as the traditional applesauce cake spices, cinnamon and cloves. I love its use of brown sugar, both the flavor it adds and the color it brings. It also uses much more applesauce than others, so not only is it incredibly moist, but you can actually SMELL and TASTE the applesauce, imagine that! I did omit the dates and raisins, out of personal preference. I baked mine in a bundt pan and then just dusted it with confectioners' sugar. Believe me, it doesn't need any frosting!!
I reduced the cooking time to 1 hr 15 mins and felt I could have reduced it 5 mins. more. Although I liked this cake I found the spices to be be too overpowering and the frosting too sweet, especially for such a dense moist cake. Next time I will reduce the cloves to 1/2 tsp. and the cinnamon to 1 1/2 tsp. Also, I will just drizzle the icing lightly.
This cake is DELICIOUS ! Easy to make and turned out perfectly.---- The only change I made to the recipe was to leave out the dates and raisins. I made it into a sheet cake and topped with orange flavored cream cheese frosting. Yummy !
Very moist, rich cake. I would recommend cutting back a bit on the cloves, but will be making this again.
to die for....and the icing is absolutlely wonderful. Make the icing while the cake cools, then drizzle on. Very rich, you only need a small piece. This one went into my recipe book!
I made this a cou[le of nights ago. I left out the raisins (kids don't like raisins but will add next time) I served with a lemon sauce, and the next night with butterscotch sauce I liked the lemon better. Nice moist cake.
A LOT of the flavor of this cake depends upon the applesauce used. This is an older recipe, created when applesauce wasn't diluted and had good flavor, sweetness, and some tang to it from the natural acid of the apples. There's a lot of watery applesauce out there these days, so taste yours first. If you can't get good stuff, quarter, core and microwave some apples in a covered dish until soft (the skins slip right off when it's done), and use that. I used a nice, flavorful, organic brand, but when I checked, it seemed low on acid, so, to make the cake rise well, I added a T. of cider vinegar to it. The cake rose a bit TOO well, almost overflowing the pan, so next time I will cut back to 2 tsps. ALSO, dates are very sweet, so if you are omitting them, be a bit generous w/ the sugar. Frankly, it's unfair to the recipe to omit all the add-ins, use watery applesauce, and then complain that the cake is bland. I did skip the dates and raisins, but kept the nuts, used only the amount of cinnamon and cloves called for, but compensated for the omissions by increasing the brown sugar and adding the same amount of powdered ginger as cinnamon. The cake turned out delicious w/ definite applesauce flavor, and I appreciated the restrained use of shortening. A keeper that I plan to make again often.
I chose this b/c my Father-in-law spoke of a cake his Mom used to make growing up. I typed in the ingredients and this came up. What do you know, it is the exact cake his Mom made. He LOVES it and so do I. It's a rich cake and somewhat heavy, so one cake goes a long, long way. Thanks you so much for posting it, what a blessing to my family. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Mother's Applesauce Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 178
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