Applesauce Cake even better on second day

RECIPE FINDER

October 29, 2008|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

As a bride in the 1950s, Dorothy McMann of Baltimore used to make an applesauce cake with a recipe that came from the label of the Ann Page applesauce jar. Unfortunately, she never copied down the recipe and she was hoping someone might still have a copy.

Millie DiBlasi of Linthicum sent in a recipe for an applesauce cake that she clipped from the newspaper in 1979. Any good-quality, natural-style applesauce will work just fine for this dense but moist spice cake. This cake tastes even better the day after you make it and will keep well for several days.

Recipe request

* Deborah Gandy of Florence, S.C., is looking for a recipe for a dip that was made with cream cheese, roasted red peppers and basil. The recipe came from a package of Gardetto's rye chips.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

applesauce cake

(serves 18)

2 1/2 cups all-purpose flour

1 cup sugar

1/4 teaspoon baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

3/4 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2 cup shortening, softened

1/2 cup water

16 ounces applesauce, unsweetened

1 large egg

1/2 cup nut meats, broken

1 cup raisins, cut up

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, baking soda, salt and spices.

Add shortening and water and beat for 2 minutes.

Add applesauce and egg and beat for 2 minutes more. Fold in nuts and raisins. Pour batter into a greased 12-by-7 1/2 -inch pan.

Bake for 45 to 50 minutes. Cool.

Top with your favorite lemon frosting, if desired.

Per serving: : 216 calories, 3 grams protein, 8 grams fat, 2 grams saturated fat, 35 grams carbohydrate, 1 gram fiber, 12 milligrams cholesterol, 310 milligrams sodium

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