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Applesauce Cake III

"This was in my mom's recipe book that I inherited."
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servings 236 cals
Original recipe yields 14 servings (1 fluted tube pan)


  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
  2. In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
  3. In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
  4. Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
  5. Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.

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Read all reviews 42
  1. 50 Ratings

Most helpful positive review

This recipe was quick and easy. I tried it out on my coworkers and they all have to have the recipe! I have made it 3 times in one week and it is quickly becoming famous. I do recommend using...

Most helpful critical review

This was an easy recipe to follow and gather the ingredients for! I didn't have a mixer to cream the butter and sugar, so I manually 'swished' it with my hands. That worked fine. I didn't hav...

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Most positive
Least positive

This recipe was quick and easy. I tried it out on my coworkers and they all have to have the recipe! I have made it 3 times in one week and it is quickly becoming famous. I do recommend using...

I didn't have a flute pan so I put the batter into a muffin pan (with paper liners) and baked for 20 minutes at 375 degrees F. They came out perfectly - moist and delicious! The batter doesn't...

This cake is quite good but I just can't leave anything without putting my mark on it I plumped raisins by soaking them in fresh orang juice and of course increased the the spices. But still ver...

Fantastic - Every time I make this it disappears within a day!!! I used chunky applesauce for a different texture - fabulous.

I was concerned about a cake with no eggs but this was wonderful. Very light, moist and perfect in spice flavor. Reminds me of the taste of Boston Brown Bread but so light in texture. Used th...

This was a great cake and easy to make. I didn't have a tube pan so I used 2, 8X8 pans. The recipes was delicious. Thanks for sharing!

This recipe was easy to make and turned out very moist. My husband and children loved it but it was a little bland for my taste. I think I would try a little more spice next time.

Delicious! I made half a recipe. I used golden raisins, which I soaked in hot water for a few minutes. I baked it in an 8-inch square pan for 30 minutes. It smelled great while baking and had a ...

Excellent, dense and sweet. My mom added a bit too much salt, but even so it was great.