Applesauce Spice Cake

This recipe can be found on our bags of Light Spelt Flour. High Fiber, Lactose Free.

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Votes: 19
Rating: 3.58
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Servings 12people
Submitted By Bob's Red Mill Natural Foods
This recipe can be found on our bags of Light Spelt Flour. High Fiber, Lactose Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 3.58
You:
Rate this recipe!
Servings 12people
Submitted By Bob's Red Mill Natural Foods
This recipe can be found on our bags of Light Spelt Flour. High Fiber, Lactose Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Prepare a 9”x 13” baking pan with nonstick cooking spray.
  2. Place the margarine in a mixing bowl, and cream with a fork until soft and smooth. Gradually add the brown sugar, continuing to cream. Add the eggs one at a time, creaming after each addition.
  3. In a separate bowl, combine flour, baking soda, baking powder, salt and spices. Stir to mix. Alternately, add small amounts of the flour mixture and applesauce to margarine mixture, stirring until just mixed. Fold in the raisins and nuts.
  4. Pour the batter into the prepared pan. Bake for 40 minutes, or until the cake is golden brown - use a toothpick to test. Cool completely, cut and serve.
Products Used in this Recipe
Recipe Comments

3 thoughts on “Applesauce Spice Cake

  1. A

    This is easy to convert to GF with the Bob’s Red Mill 1 to 1 baking flour. I reduced the baking powder to 1Tbsp plus 1/4 tsp for the lighter GF flour.
    I switched a chopped apple in for the nuts and raisins. I added 1/4 tsp. ginger.
    I made a topping out of leftover applesauce, brown sugar, and water (1:1:2), reduced it by half, and spread over the cake before it cooled.
    Even non-GF people loved the GF version! I’m sure the original is delicious too!

    Reply
  2. carolyn mosse

    I am puzzled why you would list margarine (very unhealthy) instead of pure, healthy butter in this recipe.

    Reply
    1. recipe specialist

      Hello and thank you for your comment. The recipe recommends margarine but any solid fat, including butter, may be substituted in equal amounts.

      Reply

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