Recipe by HokiesMom
Found in the All*You Magazine from March 2009. A nice moist cake with the fun of a pretty glaze. I've made this with both raisins and dried cranberries and they both work really well. Feel free to use what suits your tastebuds the best. It is a great cake to have when you expect company as it is light and goes great with a mug of coffee.
Top Review by weekend cooker
This made for a delightful treat after church for us. I used raisins rather than cranberries, and served this with one of my pork chop recipes for a late lunch, (early dinner). The spices were a real nice combo, that were extra good. Made for a perfect meal. Cooking times were right on the dot. Tagged and made for Market Tag.
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 1⁄2 teaspoon baking soda
- 1 cup unsweetened applesauce (thicker is better)
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup raisins (or dried cranberries)
- 6 tablespoons fresh lemon juice
- 2 cups confectioners' sugar
Directions See How It's Made
- Preheat oven to 350F and butter a 9x5" loaf pan and line bottom with parchment paper and butter paper. (This makes removing it from the pan so much easier).
- Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg.
- Stir baking soda into applesauce in a separate bowl.
- Mix dry ingredients together.
- Add dry ingredients in to butter mixture alternating with the applesauce. Mix just until blended well - don't overmix or the cake will be dense.
- Gently stir in raisins.
- Pour batter into pan and bake until top springs back when pressed - about 50 minutes (check at 45 minutes).
- Cool in pan on a wire rack for 10 minutes then turn out onto the rack to cool completely.
- Make glaze by mixing the lemon juice with the confectioner's sugar until smooth. Spoon glaze over the cooled cake and let set up before serving.