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Applesauce Raisin Cake Recipe

User Rating 3.5 Star Rating (4 Reviews)

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Applesauce Raisin Cake Recipe

© 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Luscious spice cake brings back childhood memories. This one is not overly spicy. The applesauce makes it moist, the raisins provide flavorful bits of sweetness, and the cream cheese frosting lends a bit of decadence. There may appear to be a lot of ingredients, but it goes together quickly all in one bowl, except for the frosting. If you wish, you can make the cake the day before and frost later.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 24 to 36 servings

Ingredients:

  • Cake:
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons baking soda
  • 1 Tablespoon cocoa
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/2 cup vegetable oil
  • 1 cup applesauce
  • 2 large eggs, at room temperature, lightly beaten
  • 1-1/2 cups raisins
  • .
  • Frosting:
  • 8 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups confectioners' sugar
  • 1 Tablespoon fresh lime juice (or lemon)
  • Milk or cream, as needed (see intructions)

Preparation:

Pour hot water over raisins to cover. Let steep until plump, about 15 minutes, then drain thoroughly.

Preheat oven to 350 degrees. Line a 9 x 13-inch pan with non-stick foil.

In large bowl, whisk together flour, sugar, baking soda, cocoa, cinnamon, salt, nutmeg, and allspice. Make a well in the center. Add oil, applesauce and beaten eggs. Mix well. Fold in plumped raisins. Pour into pan and bake for 30 to 35 minutes. Cool to room temperature.

Frosting:
In small bowl, beat cream cheese until smooth. Add vanilla extract and confectioners' sugar. Blend in lime juice. If the frosting is too thick, add just enough milk or cream, a few drops at a time, to make frosting smooth and easy to spread. Smooth frosting on top of cooled cake. Refrigerate cake for at least 1 hour to set the frosting.

Yield: 24 to 36 servings, depending on cut size
Applesauce Raisin Cake Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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User Reviews

Reviews for this section have been closed.

 1 out of 5
Applesauce Raisin Cake, Member Patmcintire

I made this and it didn't rise hardly at all. I can't use reg. baking soda. I have to use no-sodium (Ener-G brand) baking soda. That was the only thing different. And it says on the jar to use twice as much so I did. Even though it was very, very dense, it tasted good. pat

1 out of 2 people found this helpful.

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