Applesauce enlivens moist, spicy cakes

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This article was published 06/05/2009 (6346 days ago), so information in it may no longer be current.

Jean Cromarty of Selkirk had asked for a good recipe for applesauce cake. Thanks to everyone who shared their recipes. There were several variations and two are featured today.

The applesauce cake with the chocolate chip topping is courtesy of Linda Kenward of Dauphin. Linda writes that it is a delicious recipe she found years ago and it has become a favourite wherever she takes it. The apple spice cake is from May Connelly. The recipe was given to her 35 years ago and she writes that she has been asked for it many times. Thanks also to Alice Samson, Evelyn Woelke, Elizabeth Bodnaruk, Heida Bottrell, Dorothy Brown, Helen Pitura, Therese Dumesnil, Linda Snider of Glenboro and Edna Mroz of Beausejour.

New requests from readers:

Bonita Wiens writes that her daughter is allergic to soy, and asks for a recommendation for a delicious stir fry recipe that does not use soy.

Kardene Campbell is looking for an old Ukrainian recipe for khrustyky, nicknamed "torn pants," a deep-fried cookie that is then sprinkled with icing sugar.

Colleen Baker in Toronto hopes someone may have the original Eaton’s recipe for their tiny petits fours. They were pale pink and other colours with a flower swirl on top. Colleen writes that while there are many recipes for these, most are too sweet and not at all like Eaton’s in taste and texture, and seeks their recipe for both the white cake and icing.

Lastly, Alice Cuscito asks if anyone has a clone for Olive Garden Italian dressing.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number. Recipes may not appear right away due to limited space.

 

Applesauce cake

310 ml (11..4 cups) white sugar

125 ml (1/2 cup) butter

2 ml (1/2 tsp) cinnamon

30 ml (2 tbsp) cocoa

500 ml (2 cups) applesauce

2 eggs, beaten

500 ml (2 cups) flour

7 ml (11..2 tsp) baking soda

2 ml (1/2 tsp) salt

 

Topping

30 ml (2 tbsp) white sugar

125 ml (1/2 cup) chopped pecans or walnuts

250 ml (1 cup) chocolate chips

 

Combine cake ingredients and beat until well mixed. Place in greased 22 x 33-cm (9 x 13-inch) pan.

Topping: Combine topping ingredients and sprinkle over top of the batter. Bake at 175 C (350 F) for 25 to 30 minutes.

Taste Tester Notes: Easy to make, super moist and super yummy. The applesauce pairs well with the chocolate and the cake has a fudgey texture. I creamed the sugar and butter first, beat in the eggs, and then mixed the dry ingredients together and beat them in with the applesauce. Use unsweetened applesauce.

 

Apple spice cake

125 ml (1/2 cup) shortening

375 ml (11..2 cups) brown sugar

2 eggs

5 ml (1 tsp) lemon extract

410 ml (12..3 cup) flour

2 ml (1/2 tsp) salt

15 ml (1 tbsp) baking powder

5 ml (1 tsp) nutmeg

5 ml (1 tsp) cinnamon

250 ml (1 cup) applesauce

Cream shortening and blend in brown sugar. Beat until light and fluffy. Beat in eggs and lemon extract.

Blend dry ingredients together and add to creamed mixture. Add in applesauce last. Bake in a greased 22 x 22-cm (9 x 9-inch) pan at 175 C (350 F) for 30 to 40 minutes. Cool and frost with butter icing. Can double recipe for a 22 x 33-cm (9 x 13-inch) pan.

Taste Tester Notes: Very moist, very good and nicely spiced, and the butter frosting is a good finish. Use unsweetened applesauce.