Time 1h30m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Grease and flour 13x9-inch pan. Combine cake mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into bake pan. Bake at 350 degrees F for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Turn right-side up. Cool completely. For frosting, combine frosting and cinnamon; stir until blended. Spread over cooled cake.
Yield 18 Number Of Ingredients 18 Steps:
Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 50 minutes. Mix confectioners’ sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.
Time 35m Yield 9 servings Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F. Grease a 9-inch square pan with olive oil. In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and cloves. In a large bowl mix brown sugar and olive oil on medium speed with an electric mixer. Mix until blended. Add applesauce and mix well. Add flour mixture all at once. Beat on low speed until well blended. Stir in raisins and walnuts. Spoon batter into the prepared baking pan. Bake 20 to 25 minutes or until lightly browned. Cool completely on a wire rack. Cut into squares. Serve plain, dusted with powdered sugar, or frosted with whipped cream.
Time 1h30m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray a Bundt pan with nonstick spray. Whisk together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg in a large bowl. Beat together the butter and brown sugar in a separate bowl with an electric hand-held mixer until light and fluffy, about 4 minutes. Add the eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, ending with the flour, being careful not to over-mix. Transfer the batter to the prepared Bundt pan and bake until a toothpick inserted into the middle of the cake comes out clean, 55 minutes. Cool completely before inverting. Sprinkle with powdered sugar if using.
Time 50m Yield 20-24 servings. Number Of Ingredients 16 Steps:
In a large bowl, beat the applesauce, sugar, shortening and eggs. Combine the flour, cocoa, baking soda, salt, cinnamon, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the raisins, chocolate chips and walnuts. , Pour into a greased 13x9-in. baking pan. Combine topping ingredients and sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Time 50m Yield 12 serving(s) Number Of Ingredients 17 Steps:
Set oven to 350°F. Grease a 13 x 9-inch baking pan. In a medium bowl sift together flour, baking soda, baking powder, salt and spices. In a large bowl cream together the shortening and brown sugar and white sugar together until light and fluffy (about 3-4 minutes). Add in the eggs to the creamed mixture, beating well after each addition. Add in the dry ingredients alternately with the applesauce and water. Stir in raisins and nuts. Pour into prepared baking pan. Bake for 40-45 minutes, or until cake tests done. Cool, dust with confectioners’ sugar or serve topped with whipped cream. Delicious!
Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Butter and flour a 12-cup nonstick Bundt pan. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; add eggs and beat well. Combine the raisins, currants, and walnuts in a small bowl. Sprinkle with a tablespoon of flour and toss to coat to prevent sinking during baking. Whisk remaining flour with other dry ingredients in a medium bowl. Beat flour mixture into butter mixture alternating with applesauce. Reduce to low speed and beat in raisins, currants, and nuts. Pour batter into prepared pan and bake until a cake tester inserted into the center comes out clean, about 60 minutes. Remove from oven and let cool in pan 5 minutes before turning out onto a wire rack to cool completely.
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 55m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350. Grease & flour a 13 X 9 pan. Combine cake mix, eggs, applesauce, and oil in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Stir in nuts. Pour into pan. Bake at 350 for 40 minutes or until toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes. Invert onto cooling rack, then turn right side up. Cool completely. For frosting:. Combine vanilla frosting and cinnamon. Stir until well blended. Spread over cooled cake. ENJOY!
Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Butter and flour a tube pan (Martha likes to use a gugelhupf mold). Cream butter with sugar. Add egg and beat well. Sift a bit of flour over the raisins, currants, and walnuts. (This prevents sinkage during baking.) Sift remaining flour with other dry ingredients. Beat into butter mixture, then stir in applesauce, and finally raisins, currants, and nuts. Pour batter into prepared pan and bake for approximately 40 minutes. Remove from oven, cool in pan 5 minutes, and turn out onto rack to cool completely.
Yield Makes 8 to 10 servings Number Of Ingredients 23 Steps:
Make cake: Place oven rack in middle position and preheat oven to 350°F. Butter pan and set aside. Whisk together flour, baking soda, spices, and salt in a bowl. Beat together sugar, butter, and rum with an electric mixer at medium-high speed until combined well, then add egg and beat until pale and fluffy, 2 to 3 minutes with a stand mixer or 5 to 6 minutes with a handheld. Reduce speed to low and add dry ingredients, mixing until combined well. Add applesauce and mix until combined well. Spread batter evenly in springform pan and bake until a wooden pick or skewer comes out clean, 30 to 35 minutes. Cool cake in pan on a rack 10 minutes, then remove side of pan and cool completely. Make icing: Melt 2 tablespoons butter in a 1 1/2- to 2-quart heavy saucepan, then add sugar and evaporated milk and simmer, stirring constantly until sugar is dissolved, about 4 minutes. Remove from heat and whisk in rum, vanilla, salt, and remaining tablespoon butter, then whisk in confectioners sugar 1 tablespoon at a time. Cool to warm, about 20 minutes, then spread over cooled cake.
Yield Makes one 10-inch bundt-style cake; 12 servings Number Of Ingredients 28 Steps:
Baking time: 55 minutes
- Preheat the oven to 350°. with a rack in the center of the oven. Coat the sides and center tube of the pan with the butter. Toss in the flour and shake the pan to coat the tube surface and sides. Knock out the excess flour. Set aside.
- Place a mesh sieve over a medium mixing bowl and add the cake flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt. Shake the contents into the bowl and set aside.
- Break the eggs into a large mixing bowl. Stir them briefly with a fork to break them up slightly, then add the dark brown sugar. With the mixer on high speed, beat the eggs with the sugar until the mixture is very thick, about 6 minutes. Move the beaters around the bowl and scrape down the sides of the bowl with a rubber spatula several times while mixing. Reduce the mixer speed to medium and beat in the oil and vanilla. Beat until the mixture is smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture alternately with the applesauce, beginning and ending with the flour mixture. Fold in the walnuts with a rubber spatula. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake for 55 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto the rack. Remove the pan and let the cake cool completely.
- The baked cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days, or refrigerated for up to 1 week. It may also be frozen for up to 3 months. Wrap the cooled cake securely in plastic wrap, then place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker and freeze. Defrost the cake, in its wrapping, overnight in the refrigerator or at room temperature for 3 to 4 hours.
