Search thousands of recipes reviewed by home cooks like you.

Mother's Applesauce Cake

Mother's Applesauce Cake

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    3 h
Cathy Brisco

Cathy Brisco

This is a good old-fashioned applesauce cake. It will fill your house with the spicy fragrance of fall.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 90.7g
  • 29%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.
  2. Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
  3. Cream together 1/2 cup butter and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour batter into prepared pan.
  4. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Cool on wire rack.
  5. To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat; stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sara
32

Sara

1/24/2005

Wow! This cake is great!! I've been on an applesauce cake kick lately, but my search ends with this recipe. It makes a large cake using what I've come to think of as the traditional applesauce cake spices, cinnamon and cloves. I love its use of brown sugar, both the flavor it adds and the color it brings. It also uses much more applesauce than others, so not only is it incredibly moist, but you can actually SMELL and TASTE the applesauce, imagine that! I did omit the dates and raisins, out of personal preference. I baked mine in a bundt pan and then just dusted it with confectioners' sugar. Believe me, it doesn't need any frosting!!

CEECE
19

CEECE

1/8/2004

This cake is DELICIOUS ! Easy to make and turned out perfectly.---- The only change I made to the recipe was to leave out the dates and raisins. I made it into a sheet cake and topped with orange flavored cream cheese frosting. Yummy !

Little Old Lady
17

Little Old Lady

9/23/2012

A LOT of the flavor of this cake depends upon the applesauce used. This is an older recipe, created when applesauce wasn't diluted and had good flavor, sweetness, and some tang to it from the natural acid of the apples. There's a lot of watery applesauce out there these days, so taste yours first. If you can't get good stuff, quarter, core and microwave some apples in a covered dish until soft (the skins slip right off when it's done), and use that. I used a nice, flavorful, organic brand, but when I checked, it seemed low on acid, so, to make the cake rise well, I added a T. of cider vinegar to it. The cake rose a bit TOO well, almost overflowing the pan, so next time I will cut back to 2 tsps. ALSO, dates are very sweet, so if you are omitting them, be a bit generous w/ the sugar. Frankly, it's unfair to the recipe to omit all the add-ins, use watery applesauce, and then complain that the cake is bland. I did skip the dates and raisins, but kept the nuts, used only the amount of cinnamon and cloves called for, but compensated for the omissions by increasing the brown sugar and adding the same amount of powdered ginger as cinnamon. The cake turned out delicious w/ definite applesauce flavor, and I appreciated the restrained use of shortening. A keeper that I plan to make again often.

Similar recipes