Because of shortages during the war, women discovered the wonders of cake made without …
… sugar, sweetened only with applesauce. I’ll admit to making another substitution—coconut oil instead of lard. But if you have some lard on hand, by all means, try it. I liked this cake so well (full of holiday-type spices), I put some in the freezer for Christmas morning. Stay tuned in the coming weeks for raisin pie, pastor’s wife’s pie, and pastor’s pie.
PREP TIME: 30 MINUTES
COOK TIME: 45 MINUTES
MAKES: 14 SERVINGS
1½ cups water
1½ cups applesauce
¼ cup coconut oil
1 t salt
1 cup raisins
2 t ground cinnamon
½ t allspice
¼ t ground nutmeg
3 cups flour
1½ t baking soda
1 cup chopped walnuts
2 cups apple juice for glaze
whipped cream for serving
1. In a 2-quart saucepan, combine water, coconut oil, and salt. Bring to a boil.
2. Stir in raisins, ground cinnamon, allspice, and nutmeg. Boil for 5 minutes, then remove from heat and add applesauce. Let cool to room temperature.
3. Once the raisin mixture has cooled to room temperature, preheat oven to 350°F, and grease a baking pan that has at least a 6-cup capacity.
4. In a large bowl, combine flour and baking soda.
5. Pour the raisin mixture into the flour mixture, and using a wooden spoon, mix until smooth. Then mix in chopped walnuts.
6. Bake for 45 minutes, or until a knife inserted into the center comes out clean.
7. Let cake cool for 5 minutes, then invert pan onto a wire rack, and let cool an additional 30 minutes.
8. In a medium saucepan, bring apple juice to a boil, and simmer for about 15 minutes, or until juice is reduced to about ¾ cup. Brush on cooled cake.
9. Serve cake with a dollop of whipped cream and a drizzle of apple juice glaze.
Gather ingredients! You’ll need: 1½ cups water, 1½ cups applesauce, ¼ cup coconut oil, 1 t salt, 1 cup raisins, 2 t ground cinnamon, ½ t allspice, ¼ t ground nutmeg, 3 cups flour, 1½ t baking soda, and 1 cup chopped walnuts.
Pour 1½ cups water into a 2-quart saucepan.
Add ¼ cup coconut oil.
Then 1 t salt and bring to a boil.
Stir in 1 cup raisins.
Add 2 t ground cinnamon.
½ t allspice.
Then grate in ¼ t nutmeg, mix it all together and boil for 5 minutes.
Remove pan from heat and stir in 1½ cups applesauce, then let mixture cool to room temperature.
In another large bowl combine 3 cups flour and 1½ t baking soda.
Once the raisin mixture has cooled to room temperature, preheat oven to 350°F. Pour the raisin mixture into the flour mixture.
Mix with a wooden spoon until smooth.
Then add 1 cup chopped walnuts.
Pour batter into greased baking pan that has at least a 6-cup capacity.
Then bake at 350°F for 45 minutes, or until a knife inserted into the center comes out clean.
Let cake cool for 5 minutes. To remove cake invert pan onto a wire rack and tap-tap along the edges with a wooden spoon while gently pulling upward. Let cool an additional 30 minutes.
While cake is cooling bring 2 cups apple juice to a boil in a medium saucepan. Then simmer for about 15 minutes, or until juice is reduced to about ¾ cup. Brush on cooled cake.
Add a dollop of whipped cream and a drizzle of apple juice glaze upon serving.