Recipe by BriarCraft
Grandma used to bring this cake to picnics and potlucks. It travels well, keeps well, and holds together if you're eating with your fingers. My mother makes it for my father's birthday every year.
Top Review by Doxiemom
If you really want grandma's recipe, look no further! I never thought I'd duplicate my own granny's recipe, but this is it. For extra moist cake, wrap in plastic wrap then foil while the cake is still hot. This recipe is now going to be a Holiday favorite in my house. Thanks so much for sharing! P.S. I skipped the cocoa, added more raisins and used half apple butter and half cinnamon applesauce.
- 236.59 ml butter
- 473.18 ml sugar
- 2 eggs
- 4.92 ml vanilla
- 828.06 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 4.92 ml allspice
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 1.23 ml clove
- 44.37 ml cocoa
- 473.18 ml applesauce
- 236.59 ml raisins
- 118.29 ml walnuts or 118.29 ml pecans, chopped
Directions See How It's Made
- Cream together butter and sugar.
- Add eggs and vanilla.
- Dust raisins in cocoa and set aside.
- Mix in dry ingredients and applesauce.
- Stir in raisins and nuts.
- Grease and dust a 9" tube pan or bundt pan with cocoa.
- Bake at 350 degrees for 70-80 minutes, until cake tests done with a toothpick.
- Cool slightly before removing from pan.
- Frost with Glossy Chocolate Icing #90756.