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Cooking & Preserving Foods: Whated old fashion Apple Sauce Cake

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Forum: Cooking & Preserving FoodsReplies: 10, Views: 125
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Dothan, AL
(Zone 8b)

October 1, 2007
3:32 AM

Post #4035690

I am looking for the apple sauce cake that has alot of thin layers.My grandmoter used to make it ,but I ca't remember if it had anything between the layers.
Venice, CA
(Zone 10a)

October 2, 2007
12:55 AM

Post #4038731

Applesauce Cake

2 cups sifted flour ( I use cake flour)
1/2 teas baking soda
1 teas baking powder
1/2 teas salt
3/4 teas cinnamon
1/2 teas nutmeg
1/4 teas cloves
2 Tbls milk
1 teas vanilla
1 cup applesauce
1/2 cup butter
1 cup firmly packed light brown sugar
3/4 cup seedless raisins (this is an old recipe)
3/4 cup minced pecans or walnuts

Preheat oven to 350* F. Sift flour with baking soda,baking powder,salt and spices and set aside.Mix milk, vanilla and applesauce.Cream butter until light,add sugar gradually, continuing to cream until fluffy.Add dry ingredients alternately with applesauce mixture, beginning and ending with the dry and adding about 1/3 of the total at a time.Beat just until smooth.Mix in raisins and nuts.Spoon into an ungreased 9 inch pan lined with wax-paper and bake 35 minutes until cake shrinks slightly from sides of pan and is springy to the touch.Cool upright in pan on a wire rack 5 minutes,then invert on rack ,peel off paper,turn right side up , and cool completely.Frost or not as desired or serve slightly warm with Lemon-Raisin Sauce.

This message was edited Oct 3, 2007 11:46 AM
Venice, CA
(Zone 10a)

October 2, 2007
1:08 AM

Post #4038791

Lemon-Raisin Sauce

1 cup sugar
2 Tbls cornstarch
1 1/2 cups cold water
1/2 cup lemon juice
2 teas finely grated lemon rind
1 egg yolk
2 Tbls butter
1/4 cup sultana raisins

Mix sugar and cornstarch in a heavy saucepan,blend in water and lemon juice, and heat, stirring constantly over moderate heat, until mixture boils.Reduce heat and simmer 2-3 minutes, stirring now and then.Mix lemon rind and egg yolk , blend a little hot sauce into egg,return to pan, and heat and stir 1-2 minutes; do not boil.Off heat,add butter and raisins and let stand 2 minutes.Serve warm.

This is also great served over Gingerbread.
Dothan, AL
(Zone 8b)

October 2, 2007
4:54 AM

Post #4039506

Umm that sounds good. I think Lemon-Raisin Sauce ontop would be wonderful.

thanks linda
Pocahontas, TN
(Zone 7b)

October 3, 2007
1:30 AM

Post #4042830


Thanks for asking because that recipe sounds divine. Thanks zebraman

-South Central-, IL
(Zone 6a)

October 3, 2007
3:40 PM

Post #4044459

Yum!!! This sounds sinful.
DFW area, TX
(Zone 7b)

October 9, 2007
7:30 AM

Post #4064019

Thank you. I also printed it up and will try it the
next cold day. Too hot to bake right now.
Crossville, TN
(Zone 6b)

October 11, 2007
9:40 AM

Post #4071074

DH grandmother use to call this stack cake. she used dried apples cooked with no raisins.Linda


Orofino, ID
(Zone 6a)

October 12, 2007
1:17 AM

Post #4073604

If you google "stack cake recipe" an applesauce stack cake comes up...maybe this is what you are looking for...Deb


Halifax, MA
(Zone 6a)

October 16, 2007
7:22 PM

Post #4089926

Here's a link to one that uses dried apples:
Dothan, AL
(Zone 8b)

October 31, 2007
5:39 AM

Post #4142161

Depsi,I think stake cake is what my grandmoter made also. Maccionoadha I looked up that link and it seems right,I know that she used butter milk.So stake cake it is. Now to get to the store this weekend.


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