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Old Fashioned Applesauce Cake: A Taste of Comfort and Nostalgia

There’s something profoundly grounding about baking with ingredients that evoke cherished memories. For me, applesauce cake is one of those dishes. I remember my grandmother, her hands dusted with flour, meticulously measuring ingredients for this very cake. The air in her kitchen would fill with a warm, spiced aroma that was as comforting as a familiar hug. It wasn’t just a cake; it was an edible embrace, a testament to simple pleasures and the enduring power of homemade goodness, especially when it avoids the shortcut of a packaged cake mix.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 15 minutes – 1 hour 20 minutes
Servings: 16-20
Yield: 1 (9″x13″) cake
Dietary Type: Contains gluten, dairy, and eggs

Ingredients

For the Applesauce Cake:

2⁄3 cup shortening, softened
1 1⁄4 cups granulated sugar
1 cup brown sugar, packed
3 large eggs
1 cup unsweetened applesauce
1⁄2 cup water
3 cups sifted all-purpose flour
1⁄3 teaspoon baking powder
1 cup chopped dates OR 1 cup raisins OR 1⁄2 cup dates and 1⁄2 cup raisins (your preference!)
1 cup chopped walnuts
1 3⁄4 teaspoons salt
1⁄4 teaspoon ground nutmeg
3⁄4 teaspoon ground allspice
1⁄2 teaspoon ground clove
1 1⁄4 teaspoons ground cinnamon
1 3⁄4 teaspoons baking soda

For the Penuche Frosting:

1 cup brown sugar, packed
1⁄4 cup milk
3 tablespoons butter, softened
1 teaspoon vanilla extract
1 1⁄2 to 2 cups confectioners’ sugar (adjust for desired consistency)

Equipment Needed

9″x13″ baking pan
Electric mixer (handheld or stand mixer)
Large mixing bowls
Measuring cups and spoons
Sifter
Rubber spatula or wooden spoon
Wire cooling rack
Double boiler (or a heatproof bowl that fits snugly over a saucepan)
Whisk

Instructions

This cake is a labor of love, but the process is straightforward and deeply rewarding.

Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease and flour your 9″x13″ baking pan. This ensures your beautiful cake will release cleanly after baking.
Cream the Foundation: In a large mixing bowl, cream together the softened shortening, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This is a crucial step for achieving a tender cake crumb.
Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. This helps to emulsify the fats and sugars, creating a smoother batter.
Moisture and Flavor: Stir in the unsweetened applesauce and water. Mix until just combined. The applesauce not only adds moisture but also a subtle, sweet fruitiness.
Combine Dry Ingredients: In a separate medium bowl, whisk together the sifted flour, baking powder, salt, nutmeg, allspice, clove, cinnamon, and baking soda. Sifting the flour is a traditional step that helps to aerate it, contributing to a lighter texture. Whisking these dry ingredients ensures an even distribution of leavening agents and spices.
Marry Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the 1⁄2 cup of water. Begin and end with the dry ingredients. Mix until just combined; do not overmix. Overmixing can develop the gluten too much, resulting in a tougher cake.
Fold in the Goodies: Gently fold in the chopped dates and/or raisins and the chopped walnuts. Ensure they are evenly distributed throughout the batter. These additions bring delightful chewiness and a lovely nutty crunch.
Bake to Perfection: Pour the batter into your prepared 9″x13″ pan. Spread it evenly. Bake in the preheated oven for 55 to 60 minutes. The exact baking time can vary slightly depending on your oven, so it’s important to check for doneness.
Check for Doneness: A wooden skewer or toothpick inserted into the center of the cake should come out clean, or with a few moist crumbs attached (but no wet batter).
Cool Down: Allow the cake to cool in the pan on a wire rack for at least 15-20 minutes before attempting to frost it. This prevents the frosting from melting and makes the cake easier to handle.
Prepare the Penuche Frosting: While the cake is cooling, prepare the frosting. Combine the packed brown sugar, 1⁄4 cup milk, and 3 tablespoons softened butter in the top of a double boiler (or a heatproof bowl set over simmering water).
Cook the Frosting Base: Cook rapidly for about 3 minutes, stirring constantly. This process caramelizes the sugar slightly and creates the characteristic rich, toffee-like flavor of penuche.
Cool and Flavor: Remove from the heat and let the frosting mixture cool to lukewarm. This is important – if it’s too hot, it will melt the confectioners’ sugar too much; too cold, and it will be difficult to beat. Stir in the vanilla extract.
Achieve Frosting Consistency: Gradually beat in the confectioners’ sugar, adding 1⁄2 cup at a time, until you reach your desired spreading consistency. You may not need the full 2 cups, or you might need a touch more. The frosting should be thick enough to spread but not so stiff that it’s unmanageable.
Frost the Cake: Once the cake has cooled sufficiently, spread the penuche frosting evenly over the top.

Expert Tips & Tricks

Applesauce Matters: Use unsweetened applesauce to control the sweetness of the cake. If you only have sweetened, you may need to slightly reduce the sugar in the cake batter.
Date Preparation: If your dates are a bit dry, you can briefly soak them in warm water for about 10 minutes, then drain them thoroughly before chopping. This will make them easier to chop and incorporate.
Nut Toasting: For an extra layer of flavor, you can lightly toast your walnuts before chopping. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, until fragrant. Let them cool completely before adding to the batter.
Frosting Consistency is Key: Don’t be afraid to adjust the confectioners’ sugar in the frosting. The goal is a spreadable, but not runny, frosting. If it becomes too thick, a tiny splash of milk can thin it out; if it’s too thin, more confectioners’ sugar will do the trick.
Pan Prep is Crucial: A well-greased and floured pan is your best friend. For extra insurance, you can also line the bottom of the pan with parchment paper.

Serving & Storage Suggestions

This Old Fashioned Applesauce Cake is wonderfully versatile. It’s perfect for an afternoon treat with a cup of tea or coffee, a comforting dessert after a hearty meal, or even as a breakfast indulgence on a special occasion.

Serving: Serve slices at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream makes it even more decadent.
Storage: Store any leftover cake, unfrosted or frosted, in an airtight container at room temperature for up to 2 days. If the weather is particularly warm or humid, or if your frosting contains dairy and you want to be safe, refrigerate it. It will keep well in the refrigerator for up to 4-5 days. When ready to serve refrigerated cake, allow it to come to room temperature for about 30 minutes for the best texture and flavor. This cake also freezes beautifully. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator.

Nutritional Information

(Please note: This is an estimated nutritional breakdown and can vary based on exact ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	497 kcal
Calories from Fat	152 kcal
Total Fat	16.9 g	26%
Saturated Fat	4.4 g	22%
Cholesterol	45.9 mg	15%
Sodium	442.6 mg	18%
Total Carbohydrate	84.4 g	28%
Dietary Fiber	2.5 g	10%
Sugars	60.5 g	121%
Protein	5.2 g	10%

Variations & Substitutions

Spice It Up: If you love warm spices, consider adding a pinch of ground ginger or cardamom to the dry ingredients for an extra aromatic layer.
Citrus Zest: For a brighter note, a teaspoon of orange or lemon zest added to the batter can be a delightful surprise.
Nut-Free: If you need to omit the walnuts, simply leave them out. The cake will still be delicious.
Dairy-Free Option: While this recipe is traditionally made with dairy, you could experiment with a dairy-free shortening and plant-based milk for the frosting. However, the texture and flavor of the frosting may be altered.

FAQs

Q: Can I use homemade applesauce instead of store-bought?
A: Absolutely! Homemade applesauce is often even better, provided it’s unsweetened. Ensure it’s well-drained if it’s very watery.

Q: Why do I need to sift the flour for this cake?
A: Sifting flour aerates it, which helps to create a lighter, more tender cake crumb. It also ensures no lumps get into your batter.

Q: My penuche frosting is too thin, what should I do?
A: Add more confectioners’ sugar, 1/4 cup at a time, beating well after each addition until you achieve the desired consistency.

Q: How can I make sure my cake doesn’t stick to the pan?
A: Properly greasing and flouring the pan, as described in step 1, is the most effective method. For extra security, consider lining the bottom with parchment paper.

Q: Is it okay to bake this cake in a different pan size?
A: While a 9″x13″ pan is recommended for this recipe’s ingredient quantities and baking time, you could attempt it in two 8″ or 9″ round pans. You would need to adjust the baking time accordingly, and check for doneness more frequently.

Final Thoughts

There’s a profound satisfaction that comes from creating something truly delicious from scratch, and this Old Fashioned Applesauce Cake is a perfect example. It’s a testament to the beauty of simple ingredients, combined with care and a touch of nostalgia. I encourage you to bake this cake, not just to enjoy its comforting flavors, but to create your own memories in the kitchen. Share a slice with loved ones, savor the warm spices, and let the aroma transport you. Perhaps it will become a treasured tradition in your home, just as it has been in mine. Enjoy every bite!

Old Fashioned Applesauce Cake Recipe