Applesauce
Cake
2 1/2 cups hot applesauce
4 teaspoons soda stirred into hot applesauce, set off the stove
and let cool
Cream
until fluffy:
1 cup butter
2 cups brown sugar
4
cups flour, sifted with:
1 teaspoon freshly-grated nutmeg
1 teaspoon allspice
1
lb raisins (mixture of golden, black, muscat, currants)
1 cup nuts (English walnuts, pecans, or black walnuts. At least
1/4 cup should be black walnuts)
Sprinkle
enough of the flour mixture to coat over the nuts and raisins
(then they won't sink to the bottom of the cake)
Into
creamed butter and sugar add flour and applesauce alternately,
ending with flour.
Stir
in the raisins and nuts, about 1/4 at a time
Spoon
into a buttered tube pan, 3 quart size.
Bake
in pre-heated 275 oven for 2 to 3 to 4 hours. The variation in
time is caused by the applesauce. The commercial kind is too wet
and takes several hours to dry. Make your own using Granny Smith
apples, no water added.
Note:Vivian
made applesauce cake every Christmas and when we daughters had
left home would make it for us (those that liked it) every Christmas
and mail it to us.
It
is better made a few weeks early and aged.
In
2003, the pan, which had been Aunt Merica's and is probably over
100 years old, was passed on to Susan, who now has the responsibility
for making the cakes.
