Applesauce Spice Cake with Raisins

Introduction

Applesauce keeps this spice cake moist, while raisins and ground almonds give it a closer, slightly denser crumb than a plain butter cake. You bake it in two round pans for 45 minutes, which makes it a practical option for a simple dessert, snack cake, or make-ahead tea cake.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 16

Ingredients

• ½ cup (1 stick/125 g/4.4. oz) butter, plus extra for greasing
• 1 cup (225 g) white sugar
• 1½ cups (125 g) raisins
• 1¾ cups (250 g) all-purpose flour
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ½ cup (125 g) ground almonds
• 1 teaspoon baking soda
• 1 tablespoon hot water
• 1 cup (275 g) unsweetened applesauce

Instructions

1. Preheat the oven to 180 C. Grease and line two round cake pans.
2. Cream butter and sugar in a mixing bowl until light and fluffy.
3. Mix in the raisins, flour, spices, almonds and applesauce.
4. Dissolve baking soda in hot water and stir into the batter.
5. Pour the batter into the prepared cake pans.
6. Bake for 45 minutes until golden.
7. Transfer the cakes to a wire rack and leave them to cool.

Variations

• Replace the raisins with chopped dried apricots if you want a less dark, more tangy fruit note and a slightly softer bite.
• Swap the ground almonds for the same amount of finely ground walnuts or pecans for a deeper, nuttier flavor and a slightly coarser crumb.
• Add the zest of 1 orange with the spices if you want the cake to taste brighter and less earthy.
• Bake the batter in one square pan instead of two round pans if you want a more casual snack cake; the cake will be thicker and will need a longer baking time.

Tips for Success

• Use softened butter for the creaming step; if it is still cold, the butter and sugar will not get properly light and fluffy.
• Stir the baking soda into the hot water until fully dissolved so it distributes evenly through the batter.
• Mix just until the flour disappears; overmixing can make the cake tighter than it should be.
• Divide the batter evenly between the pans so both layers bake at the same rate.
• The cakes are done when the tops are golden and the centers spring back lightly when pressed.

Storage and Reheating

Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If stacking slices, place parchment between them to prevent sticking.

Freeze whole layers or individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.

For reheating, warm individual slices in the microwave for 10 to 15 seconds, or place slices in a 150 C oven for 5 to 8 minutes. You can also serve it straight from room temperature.

FAQ

Can you use sweetened applesauce instead of unsweetened?

Yes, but the cake will be noticeably sweeter. The spice balance will be slightly less pronounced.

Can you leave out the raisins?

Yes. The cake will still work, but it will lose some chew and a little of its sweetness.

Do you need to line the pans as well as grease them?

Yes. The applesauce and sugar make the cake more likely to stick, so lining the pans gives you a cleaner release.

Can you bake this in one pan instead of two?

Yes, but the baking time will increase because the batter is deeper. Start checking after 50 minutes and bake until the center is set and the top is golden.