APPLESAUCE CAKE

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20 min Prep
3 hr 30 min Total
Pie Iconb
16 Servings

Who needs frosting with a cake this moist and flavorful?


Ingredient List
  • Small check mark in a circle icon1 tablespoon Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 cup dried cranberries
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 tablespoon pumpkin pie spice
  • Small check mark in a circle icon1 1/2 teaspoons salt
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1/2 teaspoon baking soda
  • Small check mark in a circle icon1 1/2 cups granulated sugar
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon1 1/2 cups applesauce
  • Small check mark in a circle icon1/2 cup chopped walnuts or pecans
  • Small check mark in a circle icon2 tablespoons powdered sugar
Preparation
  1. Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Toss 1 tablespoon flour and the cranberries to coat; set aside. In large bowl, mix 2 1/2 cups flour, the pumpkin pie spice, salt, baking powder and baking soda; set aside.
  2. In large bowl, beat granulated sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, until smooth and blended. Reduce mixer speed to medium. Gradually beat in flour mixture alternately with applesauce until smooth. Stir in cranberry-flour mixture and walnuts. Pour into pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle powdered sugar over cake.
Tips
  • Use 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg and 1/4 teaspoon ground allspice for the pumpkin pie spice.