Applesauce Raisin Almond Spice Cake

Introduction

You get a soft, close crumb from the applesauce and ground almonds, with raisins spread through every slice. The batter comes together after creaming the butter and sugar, then bakes for 45 minutes in two round pans. It works well as a plain snack cake, an unfrosted dessert, or something you can bake ahead and slice through the week.

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 white sugar with light brown sugar for a darker, more caramel-like flavor and a slightly moister crumb.
• Swap the raisins for currants if you want smaller bursts of fruit and a more even distribution through the cake.
• Replace the ground almonds with the same amount of ground hazelnuts for a stronger nut flavor and a slightly richer finish.
• Use pear sauce in place of the unsweetened applesauce for a similar texture with a milder, less tart fruit note.
• Bake the batter in a 9 x 13-inch pan instead of two round cake pans if you want a single snack cake; the cake will be thicker in the center and the bake time will need to increase.

Tips for Success

• Let the butter soften before you start so it creams properly with the sugar; cold butter will not get light and fluffy.
• Stir the baking soda into the hot water until fully dissolved so you do not get bitter pockets in the batter.
• Mix the flour, spices, ground almonds, raisins, and applesauce just until combined; overmixing will make the cake heavier.
• Start checking the cakes a few minutes before 45 minutes if your pans are dark, since they brown faster.
• Cool the cakes fully on the wire rack before slicing so the crumb sets and does not tear.

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 you are stacking slices, put parchment between layers so they do not stick.

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

To reheat, warm individual slices in the microwave for 10 to 15 seconds, or place slices in a 150 C oven for 8 to 10 minutes. Cover loosely in the oven if you want to keep the surface from drying out.

FAQ

Can you make this cake in one pan instead of two?

Yes. Use one deeper round tin or a rectangular pan, and expect a longer bake since the batter sits deeper.

Why is the baking soda dissolved in hot water first?

That helps it distribute evenly through the batter and reduces the chance of small alkaline spots in the finished cake.

Can you make this without nuts?

Yes. Replace the ground almonds with the same amount of finely ground sunflower seeds for a similar texture and a nut-free version.

Do you need to soak the raisins first?

Not usually. The applesauce gives the cake enough moisture, but if your raisins are very dry, a short soak in hot water followed by draining will keep them softer in the finished cake.