If you have an extra minute, would you hop over to Marxfoods.com and vote for my butternut squash and lobster mushroom filled ravioli? The button is just above this post. Thank you!! Really.
Sometimes, in the middle of trying new recipes, I just feel like making something tried and true; a recipe that has stood the test of time and is still great....without any tweaking. That's what happened last weekend. I baked all day and filled the freezer with loaves and cakes and cookies. In the middle of it all, I turned to this applesauce cake. The recipe comes from a cookbook called The American Woman's Cook Book. It was originally published in 1938. My copy was a reprint from 1944 with an added section at the back that included cooking during rationing. It's a gem.
Applesauce Cake (makes 1 loaf) (from the American Woman's Cook Book edited by Ruth Berolzheimer):
1/2 cup butter
3/4 cup sugar
2 eggs, beaten
1/2 cup chopped pecans
1 cup raisins
2 cups sifted cake flour (or 1 1/2 cups AP flour + 1/2 cup cornstarch)
1 tsp baking soda
1 tsp cinnamon
1 cup unsweetened applesauce
Cream butter and sugar. Add eggs and mix thoroughly. Add nuts and raisins. Combine the dry ingredients and add alternately with applesauce. Pour into a greased loaf pan and bake at 350 degrees for 1 hour or until it tests done. This freezes nicely.