Description
This Amish Applesauce Cake is a moist, spiced dessert featuring the natural sweetness and moisture of unsweetened applesauce, perfectly combined with warm cinnamon and nutmeg. Studded with chopped nuts and raisins, this classic cake offers a tender crumb and satisfying texture, ideal for sharing at family gatherings or enjoying with a cup of tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup shortening
- 1 cup unsweetened applesauce
- 1/2 cup water
Add-ins
- 1/2 cup chopped nuts
- 1/2 cup raisins
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Mix dry and wet ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, shortening, unsweetened applesauce, water, baking soda, ground cinnamon, ground nutmeg, and salt. Mix these ingredients together thoroughly until the batter is smooth and well blended.
- Add nuts and raisins: Stir in the chopped nuts and raisins evenly into the batter, making sure they are well distributed throughout.
- Prepare to bake: Pour the batter into the prepared baking pan and spread it out evenly to ensure uniform baking.
- Bake the cake: Place the pan in the preheated oven and bake for 45-50 minutes. Check the doneness by inserting a toothpick in the center of the cake; it should come out clean when the cake is fully baked.
- Cool and serve: Remove the cake from the oven and let it cool completely in the pan before serving to allow it to set properly and enhance the flavors.
Notes
- You can substitute the shortening with an equal amount of vegetable oil or butter for a different flavor and texture.
- To make this cake gluten-free, replace the all-purpose flour with a gluten-free all-purpose baking blend.
- For added moisture and flavor, consider adding a teaspoon of vanilla extract to the batter.
- If you prefer, walnuts or pecans can be used as the chopped nuts.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
