Apple Sauce Fruit Cake
Submitted by xxdmilxx
Dense fruitcake layered with applesauce batter, citron, and nuts. Molasses and warm spices add depth. This slow-baked cake takes 2 hours at low heat for proper moisture and texture. A holiday classic.
YIELD
6 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsThis applesauce fruit cake is serious business, the kind of dense, spiced cake that gets better with age.
The batter combines thick applesauce with molasses, eggs, and every warm spice in your cupboard (cinnamon, mace, allspice, cloves, nutmeg).
You layer it in the pan with sliced citron and nuts, then bake it low and slow for 2 hours until it’s deeply caramelized and intensely flavored.
Kitchen Tips
- Sieve the applesauce to remove all lumps so it incorporates smoothly into the batter
- Dredge the raisins in whole wheat flour before adding so they don’t sink to the bottom
- Line the pan with paper and bake at 300-325°F for the slow, even cooking that creates proper texture
Ingredients
Directions
Cream sugar and shortening. Add apple sauce, which has been sieved to remove all lumps, molasses, eggs, and lemon juice. Sift white flour, measure, and sift with baking soda, salt, and spices. Dredge raisins in whole wheat flour. Add white flour mixture to batter gradually. Beat thoroughly. Add dredged raisins.
Put a layer of the batter into a paper-lined baking pan. Add a layer of citron and nuts, cover with a layer of the batter. Repeat, having the top layer of the batter. Bake in a slow oven (300 to 325 F) about 2 hours.
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