Old-fashioned applesauce cake
Ingredients
2 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 cup shortening
1 cup sugar
2 eggs, unbeaten
1 cup thick, cold applesauce
3/4 cup raisins or chopped dates
1/2 cup broken walnut meats
Method
Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease a deep 8 or 9-inch square baking pan, sprinkle with flour, shaking out excess. Break nut meats in pieces. Sift flour once before measuring. Preheat oven to 350°.
In a bowl sift together flour, salt, soda, cinnamon, cloves, and nutmeg. Set aside.
Put the shortening, sugar, and eggs in a large bowl and beat at medium to high speed with an electric mixer for 1-1/2 minutes, scraping bowl while beating.
Add the applesauce, raisins or chopped dates, walnuts, and sifted flour mixture. Beat at low speed for 1-1/2 minutes, scraping bowl while beating.
Pour batter into prepared pan and bake at 350° for about 45-50 minutes. Cool. Ice with your favorite icing.
Ingredients
2 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 cup shortening
1 cup sugar
2 eggs, unbeaten
1 cup thick, cold applesauce
3/4 cup raisins or chopped dates
1/2 cup broken walnut meats
Method
Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease a deep 8 or 9-inch square baking pan, sprinkle with flour, shaking out excess. Break nut meats in pieces. Sift flour once before measuring. Preheat oven to 350°.
In a bowl sift together flour, salt, soda, cinnamon, cloves, and nutmeg. Set aside.
Put the shortening, sugar, and eggs in a large bowl and beat at medium to high speed with an electric mixer for 1-1/2 minutes, scraping bowl while beating.
Add the applesauce, raisins or chopped dates, walnuts, and sifted flour mixture. Beat at low speed for 1-1/2 minutes, scraping bowl while beating.
Pour batter into prepared pan and bake at 350° for about 45-50 minutes. Cool. Ice with your favorite icing.
