Unknownchef86's Applesauce or Pumpkin Cake

READY IN: 45mins
Recipe by UnknownChef86

This cake is so delicious and so versatile! I first discovered the applesauce version in Jim Fobel's, "Old-Fashioned Baking Book." I didn't have any applesauce, so I tweaked it and made pumpkin cake instead. It was an instant hit, and I usually continue to make it with pumpkin instead of applesauce. Serve with a big dollop of whipped cream, if desired. See note in directions to make the pumpkin cake. I don't normally make this with the raisins and nuts, but you can include them if you like.

Top Review by Michelle S.

Outstanding cake! I did the applesauce version, I used 1/4c. raisins, 3/4 c dried cranberries and the optional walnuts. The ingredients did not mention nutmeg, but the instructions did, so I used 1/4t. and then decided a 1/4t. ginger would be lovely too, so in that went. It mixes together very easily and smells lovely while baking. I decided to frost it with recipe #22376 as I remember Mom frosting spice cake with penuche frosting when I was little. You do need to eat this with a fork not like bars as the texture is very delicate. The flavor was delicious. I cannot wait to try the pumpkin variation.

Ingredients Nutrition


  1. Note: If making pumpkin cake, omit cinnamon, cloves, nutmeg and applesauce and replace with a can of pre-spiced pumpkin pie filling.
  2. Preheat oven to 350 degrees.
  3. Grease and flour a 9x13.
  4. Stir together, in a medium bowl, flour, baking soda, baking powder, cinnamon, nutmeg and cloves.
  5. In a small bowl, combine the raisins and walnuts; stir in1/4 cup of the flour mixture to coat.
  6. In a large bowl, cream the butter and sugar til fluffy.
  7. Beat in egg, vanilla and applesauce.
  8. Beat in dry ingredients, then stir in the raisin and walnut mixture.
  9. Turn into the prepared pan and smooth the top.
  10. Bake 35-40 minutes or til top springs back.
  11. Cool in pan on a rack.

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