With every passing holiday my family asks me to make the same cake, Apples Sauce Cake. Grandma Powers received this receipt back in the 70’s from a family friend. Over the years the cakes recipe is one of the few things that passes from generation to generation in our family. The cake will easily feed about 10 in normal slices but when my son and husband get together it disappears in chunks. I recently made the cake for my sons 22 birthday and took it with us to Kentucky. The cake got stored for a couple of days in a hotel refrigerator during our stay and remained moist and flavorful. This is one of the few cakes that I have ever made from scratch that does not us eggs or oil,so for those with allergies this is a nice desert that is egg free.
The frist thing that you may notice about this cake is that it is very large, it fills an angel food cake pan almost to the top, so keep this in mind. It also fits nicely into two buttered loaf pans. I make this size in the winter and give the other cake away as a gift.
Set oven to 350 degrees and butter what ever pan you are going to use for the cake.
Apple Sauce Cake
3 cups sugar
5 cups flour
2 sticks butter at room temperature for easy melting
24 oz. of cinnamon apple sauce… 1 quart home make sauce is equal to 24 oz.
3 teaspoons fresh baking soda ( added to hot apple sauce)
1 teaspoon all spice, cloves, nutmeg
1 tablespoon cinnamon
12 oz or two cups raisins
1 cup nuts … we use pecans
Mix together flour, sugar, spices, placing butter on top of other ingredients . This will help the hot apple sauce melt the butter into the cake batter.
In a small sauce pan put 24 oz of apple sauce, heat until sauce begins to bubble at a low simmer, at this point turn off heat and add all three teaspoons of backing soda and mix untill foamy. Pour hot sauce over dry mix and butter and beat until well mixed.
Add nuts and raisins at this point and mix well again. Pour batter into pan that is on top of a cookie sheet to prevent any spill, as angel food cake pans are two-part pans and sometimes leak batter.
Be prepared for the cake to take at least two hours to cook and maybe a few more minutes. The first hours bake the cake at 350 degrees and the second hour lowered the temperature to 250 degrees. Always test this cake with a knife or skewer, the outside will appear done while the inside will be raw. I have never seen this cake burn on the outside as the inside continues to cook the crust just gets a deeper dark brown. Cool for a couple of hours with outside ring removed and serve.
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