Applesauce Cake

My sister and I picked apples in northern Michigan, and I came home with a bushel. I made a batch of applesauce, but one of the pint jars did not seal. Instead of reprocessing it, I looked for a recipe that called for applesauce.

After looking through several books, I found a recipe for applesauce cake in the Holland Home cookbook (my mother-in-law was a resident of the Holland Home for a number of years). The recipe calls for cream of tartar which I did not have. After reading about the leavening effect of cream of tartar, I decided to make a quick trip to the grocery store to buy some.

I adjusted the amount of ingredients and added an egg to the recipe. It turned out great! Here is the recipe:

Ingredients
2 C. hot applesauce
½ C. butter (one stick)
1 C. sugar
1 egg
2 +7/8 C. flour
1 tsp. cinnamon
1 tsp. nutmeg
2 + ¾ tsp. baking soda (a scant 3 tsp.)
¾ tsp. cream of tartar
1 C. raisins

Prepare a loaf pan. I grease and flour the pan. Preheat the oven to 350°.

Cut the butter into pieces and add to the applesauce, stirring until it is melted. Add the sugar and mix. Set it aside while you combine the flour, cinnamon, nutmeg, baking soda and cream of tartar.

Lightly beat the egg and add it to the applesauce, mixing it in. Then add this mixture to the flour and spices, folding the wet ingredients into the dry. Stir until it is combined but don’t over mix. Add the raisins and then pour into the loaf pan. Bake at 350° for 55 to 60 minutes.

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