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Mother's Applesauce Cake
SUBMITTED BY:
Cathy Brisco
PHOTO BY:
baking_queen
"This is a good, old-fashioned, applesauce, pound cake. It will fill your house with the spicy fragrance of Fall."
RECIPE RATING:
Read Reviews
(36)
Review/Rate This Recipe
Original recipe yield 1 tube cake
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
3 teaspoons baking soda
1/2 cup butter
2 cups packed brown sugar
2 eggs, beaten
3 cups unsweetened applesauce
1/2 cup raisins
1/2 cup dates, pitted and chopped
1 cup chopped walnuts
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
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DIRECTIONS
Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
Cream together 1/2 cup butter or margarine and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour into greased and floured tube pan.
Bake at 300 degrees F (150 degrees C) for 1 1/2 hours, or until done. Cool.
To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat, and stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.
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REVIEWS
Reviewed on Jan. 24, 2005 by
Sara
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Sara
Jan. 24, 2005
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!!
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8 users found this review helpful
Wow! This cake is great!! I've been on an applesauce cake kick lately, but my search ends with...
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Reviewed on Feb. 3, 2004 by
DAYBREAKFIVE
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DAYBREAKFIVE
Feb. 3, 2004
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.
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8 users found this review helpful
I made this a cou[le of nights ago. I left out the raisins (kids don't like raisins but will...
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Reviewed on Dec. 31, 2003 by
JONI K.
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JONI K.
Dec. 31, 2003
Very moist, rich cake. I would recommend cutting back a bit on the cloves, but will be making this again.
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7 users found this review helpful
Very moist, rich cake. I would recommend cutting back a bit on the cloves, but will be making...
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Reviewed on Dec. 31, 2003 by EMERSON
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EMERSON
Dec. 31, 2003
GOOD WAY TO USE UP LAST YEARS APPLESAUCE MINE CANNED WAS SWEETENED A BIT BUT I JUST USED LESS SUGAR THAN THE RECIPE
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6 users found this review helpful
GOOD WAY TO USE UP LAST YEARS APPLESAUCE MINE CANNED WAS SWEETENED A BIT BUT I JUST USED LESS...
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Reviewed on Dec. 31, 2003 by SNICKERS743
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SNICKERS743
Dec. 31, 2003
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!
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6 users found this review helpful
to die for....and the icing is absolutlely wonderful. Make the icing while the cake cools,...
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Reviewed on Jan. 8, 2004 by CEECE
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CEECE
Jan. 8, 2004
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 !
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5 users found this review helpful
This cake is DELICIOUS ! Easy to make and turned out perfectly.---- The only change I made to...
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Reviewed on Sep. 14, 2005 by linda
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linda
Sep. 14, 2005
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.
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4 users found this review helpful
I reduced the cooking time to 1 hr 15 mins and felt I could have reduced it 5 mins. more. ...
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Reviewed on Sep. 13, 2003 by BQUEEN
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BQUEEN
Sep. 13, 2003
Best ever! I've baked it twice, came out perfect both times. And, believe it or not,the second time I substituted raw apple/carrot pulp from my juicer. Worked just fine!
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4 users found this review helpful
Best ever! I've baked it twice, came out perfect both times. And, believe it or not,the...
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Reviewed on Oct. 23, 2006 by
COOK471
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COOK471
Oct. 23, 2006
Wonderful! I used craisens instead of raisens and then pecans instead of walnuts. I baked it at 325 for 1 hr. 10 minutes. I also reduced the cloves to 1/2 tsp., otherwise it would be too overpowering. My family LOVED this recipe and the frosting was wonderful with it. This is a LARGE cake. We all had some and plenty for everyone to take home for treats later. Family Favorite!
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3 users found this review helpful
Wonderful! I used craisens instead of raisens and then pecans instead of walnuts. I baked it...
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Reviewed on Apr. 15, 2006 by tinyme
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tinyme
Apr. 15, 2006
I picked this recipe because of all the 5 stars. My Mom had a wonderful recipe but decided to try this one. I follow the recipe exactly. First, you can't smell it when it's cooking. Second, it's awfully heavy and last it's tasteless. This cake isn't good at all. I am still trying to figure out how anyone rated it 5 stars.
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