I am doing the happy dance!
Not only because this cake was AWESOME and you’ve got to make it, but because my daughter goes back to school tomorrow! Finally!
If you also follow me on Pint Sized Baker, you know that she has been driving me nuts for the past two weeks. Public School has been in session and she has had nobody to play with. She isn’t interested in arts and crafts, she doesn’t want to read yet, she doesn’t want to play outside by herself. All she wants to do is watch tv, play Minecraft, and eat. That’s pretty much it. Oh… and bug me!
These last two weeks have been harder than all of summer! Oh my! I know I’m just complaining, but jeez! Mama needs a break!
This cake was even more wonderful than I could have imagined. It’s full of chunky applesauce, pecans, raisins, and spiced up with cinnamon and nutmeg. It’s totally the perfect fall dessert.
The cake was great by itself. Yes, a scoop of vanilla ice cream would have been great, but honestly, just by itself it was good. The applesauce kept it moist on the inside even though it’s a pretty dense cake. I was tempted to divide the batter into two 9 inch cake pans when I saw how much batter there was, but I’m glad I didn’t. It’s not a light spongy cake.
The pecans can be replaced with walnuts and the raisins can be replaced with dates, currants, or even craisins. Mix it up and have fun.
I hope you make it because I know you’ll enjoy it.
Serves: 1 9 inch cake
- 1½ cup flour
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1.2 teaspoon allspice
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 8 tablespoons butter
- ¾ cup light brown sugar
- 1 egg
- 1 cup chunky applesauce
- 1 cup chopped pecans
- 1 cup raisins
- Preheat oven to 350 deg F.
- Prepare a 9 inch round pan with shortening or baking spray. A bundt pan or a loaf pan will also work.
- Combine all dry ingredients (first eight listed) into a bowl and stir with a fork.
- Put the butter into a mixer and beat for 3o seconds until it's light and creamy. Beat in brown sugar for 3 minutes until all the lumps are out and the mixture is smooth, then beat in the egg.
- Add the flour mixture in 3 parts, alternating with 2 parts applesauce. Beat on low until just combined.
- Add in nuts and raisins.
- Bake for 30 minutes in a 9 inch round pan. A bundt pan will take 15 minutes longer and a loaf pan will take almost an hour to bake all the way through. This is a dense, moist cake- be sure to test it for doneness.
- Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
- Keep it simple and sprinkle with powdered sugar and serve it with a scoop of ice cream.
To keep the raisins from falling to the bottom of the cake, add a pinch of flour to a baggie and toss the raisins in the flour coating them. Then add to the batter.