Sharing Mother's Applesauce Cake

Applesauce Cake, a photo by Mick Telkamp on Flickr.

This year I wanted to bake my mother's handwritten applesauce cake.
I dug out the recipe Mother gave me a zillion years ago
and began making my shopping list.
I chatted with my SIL about ingredients, but
she was not much help because her recipe was a vague as mine.
Annette did say she thought Mother used cane syrup,
so when I went shopping the hunt was on for that special syrup.
The cake turned out wonderfully; it was moist and springy.
Gerald REALLY liked it and I thought it tasted just like Mother's cake.
This wintry spice cake recipe is below.

1/4 pound butter
1 cup sugar
2 1/2 cups flour
1 egg
4 tablespoons Hot Water
1 1/2 cup Cold Applesauce (homemade applesauce)
1 pint pecans
1 box raisins (I used half black raisins & half golden raisins)
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Make apple sauce by cooking peeled & cut apples with cane syrup until it is thick & syrupy. Mash the apples as they cook. The finished sauce will be very dark and thick. It will NOT look like canned applesauce. Cool apple sauce in refrigerator until it is cold.

Cream the butter, add sugar & mix til it is creamy then add egg and beat well. Add applesauce and Hot Water. Flour raisins & nuts with an extra 1/2 cup of flour and add to applesauce mixture. Mix the other ingredients (salt, cloves, nutmeg, cinnamon, flour) & sift 3 times. Blend dry ingredients with applesauce slowly & well. Bake in moderate oven 350 degrees for 1 1/2 hours.

To keep the cake moist I wrapped it in aluminum foil until it was all gone!

Happy baking!!!