When I was a little girl and started kindergarten, I used to go to school in the morning and then took the bus to my great-aunt’s house to spend the afternoon. My Aunt Ginny was a sassy lady who was always fun to be around. She was a very traditional cook, and my first exposure to things like canning was in her kitchen.
One of her specialties was Applesauce Cake. I remember that she used to bake my dad one for Christmas every year, as it was his absolute favorite. Aunt Ginny passed away earlier this year, and I decided to start making the cake with Pickle to share a little bit of Aunt Ginny in our relationship.
I have altered the recipe slightly, to adjust a bit for my taste and preferences.
Someone takes measuring VERY seriously.
While you are assembling all your batter ingredients – you need to boil 1 cup of raisins in about 2 cups of water. I add about a a tablespoon of maple syrup to the saucepan as well.
This is the secret… mix the baking soda with 1/2 cup boiling water – I use the water from the raisins – and add that to the batter with raisins and chopped pecans.
The original recipe uses walnuts, but I don’t enjoy them. Pecans are the perfect substitute.
- 2 1/2 cups flour
- 2 cups sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/2 cup shortening
- 1 egg
- 2 cups applesauce
- 1 cup raisins
- 1/2 cup chopped pecans
- 1/2 cup boiling water
- 2 tsp baking soda
- Add 1 cup raisins to 2 cups water and 1 tsbp maple syrup. Bring to a boil and drain, conserving 1/2 cup boiling water.
- Combine the flour, sugar, salt, and spices.
- Mix in shortening, egg, and applesauce.
- Fold in raisins and chopped pecans.
- Stir 1/2 cup boiling water into 2 tsp baking soda and pour into batter. Mix well.
- Pour batter into a greased bundt or tube pan.
- Bake at 350 degrees for approximately 70-80 minutes.