Sometimes a jar of applesauce is all it takes to dream up a whole new recipe.
As our winter season winds down, I’m always on the lookout for recipes that will use up the items in my well stocked pantry. I learned the hard way that I can’t leave items behind from one winter to the next…when a can of mushroom sauce exploded in our cupboard! (Thank heavens a neighbor cleaned up the mess before we returned.)
I noticed a box of raisins and an unopened jar of applesauce last week so I decided to whip up a cake. I searched online for a recipe and I found one that sounded promising. Of course I changed it up a little bit to use only the spices I had on hand. And I must say this cake tasted like the best carrot cake I’ve ever had…even though there are NO CARROTS in it!
Go figure.
Applesauce Raisin Walnut Cake
Ingredients
- 2 Cups Flour
- 1 1/2 Cups White Sugar
- 1 1/2 tsps. Baking Soda
- 1 Tblsp Cocoa Powder
- 1 tsp. Cinnamon
- 1 tsp Salt
- 1 tsp Pumpkin Pie Spice
- 1/2 Cup Vegetable Oil
- 1 Cup Applesauce
- 2 Large Eggs
- 1 Cup Raisins (Soak in hot water 10 min. and DRAIN)
- 1/2 Cup Walnuts, Chopped
- ----- ------ FROSTING
- 1/4 Cup Butter, Softened
- 4 oz Cream Cheese, Softened
- Approx 3 Cups Powdered Sugar
- 1 tsp. Pure Vanilla Extract
- 4 to 8 Tblsps Milk or Half & Half (Or As Needed)
Instructions
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PREHEAT OVEN TO 350 DEGREES 1. In a large bowl whisk together flour, sugar, baking soda, cocoa, cinnamon, salt and pumpkin pie spice. 2. Make a well in the center and add oil, applesauce and beaten eggs. Mix well. 3. Fold in drained and plumped raisins and chopped walnuts. Pour into a greased and floured 9 x 13 in. cake pan and bake at 350 degrees for 30 to 35 minutes.
FROSTING--Cream together the softened butter and the cream cheese. Add 1 tsp. of Vanilla. Add powdered sugar and enough milk or Half and Half (1 tablespoon at a time) to reach desired consistency. Spread on cooled cake.
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