Lisa Atwood, Rebecca Courchesne, Rick Field

Spiced Applesauce Cake

Name: Spiced Applesauce Cake
Yield: Makes one 10-inch (25-cm) cake
Ingredients: 1 tsp ground allspice; 1½ tsp baking soda (bicarbonate of soda); 1 Tbsp ground cinnamon; 3⅓ cups (13½ oz/425 g) cake (soft-wheat) flour; 3 eggs; 1⅔ cups (12 oz/375 g) firmly packed dark brown sugar, plus ¼ cup (2 oz/60 g); 1 cup (8 oz/250 g) unsalted butter, at room temperature, plus 4 Tbsp (2 oz/60 g); ¼ tsp salt; 1 cup (4 oz/125 g) walnuts, toasted and chopped; ½ cup (2 oz/60 g) Confectioners’ (icing) sugar; 2 tsp pure vanilla extract; 2 cups (18 oz/560 g) Applesauce (facing page)

Preparation info

Makes
one
10 inch cake

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Applesauce gives this cake a moist texture, and the icing drizzled on top adds a touch of elegance. Sprinkle chopped, toasted walnuts over the icing before it sets, and serve the cake with ice cream or whipped cream. The cake will keep for up to 3 days at room temperature.

Ingredients

3⅓ cups (13½ oz/425 g) cake (soft-wheat) flour
1

Cake
Vegetarian

Method

Preheat the oven to 350°F (180°C). Butter a nonstick Bundt pan 10 inches (25 cm) in diameter a