Applesauce Cake

A comforting old-fashioned spiced cake naturally sweetened and kept tender by applesauce, packed with walnuts, dates, and raisins, then topped with a classic cream cheese glaze.

Adapted from Allrecipes.

Ingredients

Cake

• 2 cups applesauce
• ¼ cup margarine (or unsalted butter)
• 1 cup brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup coarsely chopped walnuts
• 1 cup chopped dates and raisins (mixed)

Cream Cheese Frosting

• 3 ounces cream cheese, softened to room temperature
• 1 tablespoon butter, softened
• 2 teaspoons vanilla extract
• 1 cup powdered sugar

Instructions

1. Warm the Fruit Base: Heat your oven to 350°F (175°C). Thoroughly grease either a 9x13-inch rectangular cake pan or a 10-cup Bundt pan. In a small saucepan over medium burner heat, combine the applesauce and margarine (or butter), stirring occasionally until the margarine liquefies and the mixture is steaming hot. Remove from heat.
2. Beat Sugar and Eggs: In your main mixing bowl, whip the brown sugar and eggs together on medium speed for 2 to 3 minutes until smooth, glossy, and pale.
3. Whisk the Spice Blend: In another bowl, sift or whisk together the flour, baking soda, ground cinnamon, allspice, nutmeg, cloves, and salt.
4. Bring Batter Together: Slowly blend the warm applesauce mixture into the creamed eggs and sugar. Add the dry ingredients in two additions, mixing gently by hand or on lowest speed just until flour pockets disappear. Gently fold in the chopped walnuts, dates, and raisins with a rubber spatula.
5. Bake and Cool: Spread the batter into the prepared pan. Bake for about 45 minutes, testing the center with a wooden skewer; it should emerge clean with moist crumbs. Set on a wire rack and allow the cake to reach room temperature before adding the frosting.
6. Whip Frosting and Frost: Beat the softened cream cheese, butter, vanilla extract, and powdered sugar in a bowl until fluffy and spreadable. Smooth the frosting evenly over the top of the cooled cake before cutting into squares.

Notes

• Pan Options: If using a Bundt pan, ensure it is thoroughly greased and floured (or sprayed with baking spray containing flour) to prevent sticking. Let the Bundt cake rest in the pan for 10 minutes before inverting onto a wire rack.
• Storage: Due to the cream cheese frosting, store any leftover frosted cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and spice flavor.