Base recipe was found in the All You Magazine but I've tweaked it to make it my own. This is a full flavored cake with a lemony glaze topping which I found to take this cake just over the top of expectations. Of course you can omit the glaze and just serve as a loaf cake for breakfast. The original recipe does not include nuts but I really enjoyed it with some chopped walnuts so I've placed that as optional to this recipe. It also called for raisins but I used Craisins instead. Please note it is very important to use a thicker applesauce for this recipe - using a thin commercial canned sauce can cause the batter to become too thin and not allow the cake loaf to rise properly while baking.
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- 1⁄2 teaspoon baking soda
- 1 cup thick unsweetened applesauce
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4-1⁄2 teaspoon nutmeg
- 1⁄2 cup craisins (dried cranberries or use raisins)
- 1⁄2 cup walnuts, finely chopped
- 6 tablespoons fresh lemon juice
- 2 cups confectioners' sugar
- Preheat oven to 350F and prepare a 9x5 inch loaf pan with butter (or cooking spray) and then line bottom of loaf pan with parchment and butter the paper.
- Beat butter and sugar with a mixer until light and fluffy. Beat in egg.
- Stir baking soda into applesauce.
- Mix dry ingredients, theen add to butter mixture in 3 additions, alternating with applesauce.
- Stir in Craisins (and walnuts if using).
- Pour batter into prepared pan and bake for 45-50 minutes (or until toothpick test passes).
- Cool in pan on a wire rack for 10-15 minutes then turn out onto rack.
- Make glaze by mixing lemon juice and confectioner's sugar and spoon glaze over cooled cake (this step is optional if you are not using it as a dessert).