Time 1h5m Yield 10 servings. Number Of Ingredients 10 Steps:
In a bowl, cream the sugar and shortening. Beat in molasses until blended; set aside. Sift together flour, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with applesauce, beating well after each addition. Stir in raisins., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick comes out clean, about 45 minutes. Cake will not rise to top of pan. After 10 minutes, remove cake from pan and cool on a wire rack.
Time 44m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Set oven to 350 degrees (set oven rack to second-lowest position). Grease an 11 x 7-inch baking pan. In a bowl cream the butter with both sugars until creamy. Add in eggs and vanilla; beat until well mixed. Add in applesauce; mix until combined. In a small bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; add to the creamed mixture; mix just until combined. Mix in the apples and raisins (if using). Transfer to prepared baking dish. Bake for about 35 minutes, or until the cake tests done.
Time 1h Yield 1 cake, 8 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350F and butter a 9x5" loaf pan and line bottom with parchment paper and butter paper. (This makes removing it from the pan so much easier). Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg. Stir baking soda into applesauce in a separate bowl. Mix dry ingredients together. Add dry ingredients in to butter mixture alternating with the applesauce. Mix just until blended well - don’t overmix or the cake will be dense. Gently stir in raisins. Pour batter into pan and bake until top springs back when pressed - about 50 minutes (check at 45 minutes). Cool in pan on a wire rack for 10 minutes then turn out onto the rack to cool completely. Make glaze by mixing the lemon juice with the confectioner’s sugar until smooth. Spoon glaze over the cooled cake and let set up before serving.
Time 1h20m Yield 16 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Time 1h15m Yield 12 servings Number Of Ingredients 13 Steps:
Bring the water to a boil in a medium-size saucepan over moderately high heat. Stir in the oats. When the liquid returns to a boil, stir in the raisins and salt. Reduce the heat and simmer 4 to 5 minutes, stirring occasionally, until the oats are soft and the water is absorbed. Remove from heat, stir in the sugar, applesauce, and oil. Cool to lukewarm. Meanwhile, heat the oven to 350 degrees, and grease the pan. Put the flour, baking soda, cinnamon, and nutmeg into a large bowl. Stir to mix well. Stir the eggs into the oat mixture. Add the flour mixture, and stir just until moistened. Spread in the prepared pan and bake 30 to 40 minutes, or until the cake starts to shrink from the sides of the pan and a wooden pick inserted in the center of the cake comes out clean. Place the pan on a wire rack to cool. The cake is good served warm. Or cool completely, cover tightly, and store overnight at room temperature before serving or freezing.
Time 1h Yield 16 servings. Number Of Ingredients 13 Steps:
Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners’ sugar if desired. Serve warm or cold.
Time P1DT1h50m Yield 12 Number Of Ingredients 16 Steps:
Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce. In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan. Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.
Number Of Ingredients 15 Steps:
Preheat oven to 350°F. Grease and flour a 9- by 3-inch tube pan, knocking out excess flour. In a small saucepan heat rum and raisins over moderate heat just until hot. Remove pan from heat and cool mixture. Strain mixture through a sieve and reserve raisins. Into a bowl sift together flour, cinnamon, cloves, baking soda, nutmeg and salt. In a large bowl with an electric mixer beat butter with granulated and brown sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in applesauce and add flour mixture, beating just until batter is combined. Stir in reserved raisins and nuts and spread batter in pan. Bake cake 40 to 45 minutes, or until a tester comes out clean, and cool in pan on a rack 5 minutes. Turn cake out onto rack and cool completely. Dust cake with confectioners’ sugar.
