Tuesday, September 20, 2011

Applesauce Spice Cake

I used to think applesauce cake was nothing special but times have changed and I have learned that it can be part of a wonderful cake, like this applesauce spice cake.  Of course, using applesauce means I can cut down on the fat, in the cake and I love that.  I also love brown sugar in anything.  The fragrance of brown sugar is intoxicating.   Often, when there are two sugars in a recipe, white and brown, I trade off the amounts so that there is more brown than white.  This one came that way.



Applesauce Spice Cake                                                                 
Raisins.



Ingredients:
1 cup golden raisins
1 teaspoon rum extract
2/3 cup granulated sugar
1 cup packed brown sugar
1/3 cup Canola oil


11/2 cup unsweetened applesauce


1 egg
1 teaspoon pure vanilla extract
3 cups gluten free flour mixture
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon salt
1/4 cup chopped pecans
Method:
Grease a bundt pan.  Make sure to butter the sides and the bottom of the pans and then flour both pans and tap out excess flour over the sink. 
Preheat oven to 350 degrees. 
Place granulated sugar, brown sugar, butter and apple sauce in the bowl of a stand mixer fitted with a paddle attachment.  Cream together and add egg and vanilla and then mix again.
In a separate bowl sift together flour through salt.  Dump half of the flour mixture into the wet mixture and combine.  Then add the other half of the flour mixture.  Combine again. 
Add raisins and chopped pecans to batter and incorporate into the batter.  Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes or until toothpick comes out clean.
The glaze, I made for this cake, is a honey caramel glaze.  This set the cake off perfectly and it is a glaze, I plan to use often.  Not heavy in taste but subtle and yet rich.
Honey Caramel Glaze
1/3 cup brown sugar
3 tablespoons heavy cream
3 tablespoons honey
2 tablespoons cold margarine, cut into one half inch pieces
1/4 teaspoon fresh lemon juice
Method:
In a small saucepan, over medium heat, bring the brown sugar, honey, margarine and cream to a boil.  Cook for 30 seconds and remove from heat.  Stir in lemon juice and let cool slightly.  Pour over cake and enjoy.  (the Sweet Melissa Baking Book)
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14 comments:

  1. This cake look delicious! gloria

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  2. Oooo... the honey glaze is a wonderful finishing touch. Love the shape of your bundt.

    :)
    ButterYum

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  3. I love the addition of golden raisins!

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  4. I love a good applesauce cake Chaya! The perfect companion for a cup of tea!

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  5. Yum! The cake looks delicious! Love the addition of the golden raisins! Thanks for sharing.

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  6. oooh delish! thanks for sharing at wonka wednesday!

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  7. This looks so good--and it would be perfect for Rosh Hashana (well, I would leave out the nuts). BTW, I just bought the same bundt pan and am loving it. I made honey cake and chocolate applesauce cake in it.

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  8. This is a beautiful cake, and I can just smell it baking! Yum!

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  9. What a great fall cake! Can't wait to try it!
    I am a new follower from Blue Cricket Design. Vicky @ www.messforless.net

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  10. this is a perfect fall cake....ooooh I can just taste it w/ my tea. aaah heaven!

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  11. I've bookmarked this wonderful cake, Chaya.It sounds like such a lovely treat. Thank you so much for sharing it!

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  12. Yummy! That recipe sounds awesome! I have to try this! I am so glad you shared this @ Show & Share! Thanks so much!

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  13. ya just can't go wrong w/something like this, this time of year. I just want to eat the whole thing, but will settle for 1/2. HA! thx for sharing this week, appreciate it!

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  14. Lovely autumn apple goodness... Don't you love seasonal baking!

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