Applesauce Cake-Easy And Quick To Make
After a long, hot summer, there's nothing like autumn's arrival to make us feel like turning on our ovens to bake some goodies for the family again.
I often start the Fall season by baking a number of quick, easy mini loaves of several kinds that I can stash in the freezer for us to pull out and enjoy later.
One of my favorite Fall recipes is one that my mother made for us often when we were growing up. The name of the recipe is "Applesauce Cake", but to me, it's more like a quickbread, since there's no frosting or icing on it.
If you make this recipe, be prepared--it's hard to get people to leave it alone once you take it out of the oven. Unless you make a lot of it, you probably won't have enough to put in the freezer. ;-)
Photo taken by me
With just the two of us here now, I always bake the Applesauce Loaf Cake in mini pans. A mini loaf is just the right size for the two of us, and if the grandchildren come over, it's easy enough to take another mini loaf out of the freezer. Since they are so small, the loaves thaw quickly in the microwave.
These ingredients are enough to make one batch of Applesauce Loaf Cake, which is one regular-size loaf pan, or about two mini loaf pans. I never make just one batch; I always double it, which gives me approximately five mini loaves.
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 cup unsweetened applesauce
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
NOTE: We like raisins in this recipe, and I usually toss in about one cup of them per batch. Raisins are optional.
- Cream together the shortening, sugar, egg, and applesauce.
- Add the flour, spices, salt, and baking soda.
- Stir until just blended. Don't over-mix or your loaves will end up tough.
- Pour into greased and floured loaf pans. (If making just one large loaf, use a 9x5x3-inch baking pan. If making mini loaves, use two mini loaf pans.)
- Bake at 350 degrees for about 50 to 60 minutes, or until loaf springs back when lightly touched with finger.
- Cool in pan(s) for 5 minutes, then remove from pan(s) and cool on rack.
Photo taken by me