Applesauce Cake Day is June 6th
June 6th is National Applesauce Cake Day. Applesauce cake is a warm, spiced cake that is often flecked with raisins or nuts. This type of cake particularly came in handy during World War I and throughout the Depression when eggs, sugar and butter were scarce and rationed. Applesauce adds sweetness and moisture, so it was a practical and patriotic replacement for the staple ingredients in shortage. It also is a healthful substitute for vegans and vegetarians who don't want to bake with eggs and/or butter.
The preparation of applesauce cake dates back to early colonial times in the New England Colonies of the northeastern United States. From 1900 to the 1950s, recipes for applesauce cake frequently appeared in American cookbooks.
This is an easy cake to make. You can find every ingredient at any Morton Williams. Here's what you need.
2 cups all-purpose flour
2 cups sugar
1 1/2 cups applesauce
1/2 cup butter softened
2 large eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup golden raisins or raisins
1/2 cup chopped pecans
1/3 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk
1/4 cup chopped pecans
HOW TO MAKE YOUR CAKE
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine all cake ingredients except raisins and pecans in bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Stir in raisins and 1/2 cup pecans.
Pour into prepared pan. Bake 35-40 minutes or until center is firm to the touch and edges begin to pull away from sides of pan. Cool completely.
Melt 1/3 cup butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 4-6 minutes or until butter just starts to turn golden. (Butter will get foamy and bubble.) Remove from heat. Cool completely.
Combine browned butter, powdered sugar and 1 1/2 teaspoons vanilla in bowl. Beat at medium speed, gradually adding milk and scraping bowl often, until frosting is smooth and spreadable. Frost cooled cake. Sprinkle with 1/4 cup pecans.
That's it! Enjoy!!