I’ve been traveling a lot lately (I’m in an airport right now), so I haven’t been cooking much. As in, I have cooked three times in the last three weeks, and I haven’t been home on a weekend since August 10. That’s my excuse for not posting anything lately. Hopefully I’ll have something new soon, but here’s a recipe I did back in July that I’ve been meaning to post. (Author’s note: I had to stop writing this until I could get home to look up the recipe.)
This Applesauce Spice Cake comes from the Good Housekeeping Cookbook. It’s delicious, good for breakfast or a snack, and goes well with tea. I made it over a month ago, but it’s rather fall-appropriate.
- Mixer or large mixing bowl and hand mixer
- Medium mixing bowl
- 8″x8″ square cake pan
- Wet and dry measuring cups
- Measuring spoons
- 2 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup (1 stick) of butter, softened
- 1/4 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 1/4 cup unsweetened applesauce
- 1/2 cup dark seedless raisins
- confectioners’ sugar
- Preheat your oven to 350F. Grease and flour your baking pan.
- In medium bowl, with a wire whisk, stir together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt.
- In large bowl, with mixer on low speed, beat together the the butter, granulated sugar, and brown sugar until blended. Turn the mixer up to medium-high and beat until fluffy (~3 min). Add the eggs, one at a time, and beat well after each. Reduce the speed to low and beat in the applesauce. Beat in the flour mixture until smooth, then stir in the raisins with a spoon or spatula.
- Scrape the batter into the pan and spread it evenly. Bake until a toothpick inserted into the center comes out clean, about 40 minutes, then cool completely.
- Dust with confectioners sugar (not shown).