The original of this recipe was found on About.com's Southern Food. I had a new bundt pan -- I was fortunate enough to order two Longaberger pottery bundt pans when they were on sale earlier this year -- and this recipe was ideal for a trial run. That and a group of people playing 42 on our regular night, requiring desert. Beloved Husband and I do NOT need a full cake hanging around in our kitchen. I wanted a recipe that was flexible (that is ALWAYS a requirement) and slightly different. This one fit the bill.
We only made a few changes.
Ingredients:
1 1/2 cups granulated sugar
2 cups applesauce (the original called for 1 1/2 cups)
1/2 cup vegetable oil (the original called for 1 cup)
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
The original recipe suggested these options:
1 cup chopped dates or raisins
1 cup chopped walnuts or pecans
sifted confectioners' sugar or vanilla glaze
We opted only for a cup of walnuts -- happened to have some on hand. Worked just fine without the dried fruit. Dried cherries would be good, too.
Preparation:
Lightly butter and flour a 12-cup bundt pan or 2 8x4-inch loaf pans.
In a large mixing bowl, beat sugar, applesauce, oil, eggs, and vanilla until smooth.
Stir in flour, soda, salt, baking powder, cinnamon, allspice, and nutmeg until well blended.
Stir in dates or raisins and chopped walnuts or pecans.
Pour batter into prepared bundt pan or loaf pans.
Bake at 350° for 45 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean (for us, it took the full 55 minutes, with us checking every five minutes after 40.)
Cool cake for 10 minutes in pan on rack. Remove from pan and cool completely on rack.
Sprinkle with confectioners' sugar or glaze with a vanilla icing -- we did that and added a bit of the cinnamon, nutmet and allspice in the glaze. That's "we" in that Beloved Husband did the glazing. My vision was a lot less, but his turned out quite tastey!
We only made a few changes.
Ingredients:
1 1/2 cups granulated sugar
2 cups applesauce (the original called for 1 1/2 cups)
1/2 cup vegetable oil (the original called for 1 cup)
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
The original recipe suggested these options:
1 cup chopped dates or raisins
1 cup chopped walnuts or pecans
sifted confectioners' sugar or vanilla glaze
We opted only for a cup of walnuts -- happened to have some on hand. Worked just fine without the dried fruit. Dried cherries would be good, too.
Preparation:
Lightly butter and flour a 12-cup bundt pan or 2 8x4-inch loaf pans.
In a large mixing bowl, beat sugar, applesauce, oil, eggs, and vanilla until smooth.
Stir in flour, soda, salt, baking powder, cinnamon, allspice, and nutmeg until well blended.
Stir in dates or raisins and chopped walnuts or pecans.
Pour batter into prepared bundt pan or loaf pans.
Bake at 350° for 45 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean (for us, it took the full 55 minutes, with us checking every five minutes after 40.)
Cool cake for 10 minutes in pan on rack. Remove from pan and cool completely on rack.
Sprinkle with confectioners' sugar or glaze with a vanilla icing -- we did that and added a bit of the cinnamon, nutmet and allspice in the glaze. That's "we" in that Beloved Husband did the glazing. My vision was a lot less, but his turned out quite tastey!
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