Applesauce Raisin Spice Cake

Introduction

The applesauce in this spice cake keeps the crumb moist, while raisins and ground almonds make it a little denser and more substantial than a standard butter cake. It bakes in two round pans for 45 minutes, so it works well as a make-ahead snack cake or a simple dessert you can slice over several days.

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 currants for a finer texture and a more even distribution of fruit through the cake.
• Swap the ground almonds for the same amount of finely ground walnuts if you want a stronger nut flavor and a slightly coarser crumb.
• Replace ½ teaspoon of the ground cinnamon with ground nutmeg for a warmer, sharper spice profile.
• Bake the batter in a 9 x 13-inch pan instead of two round cake pans if you want a thinner snack cake that is easier to cut into squares.

Tips for Success

• Cream the butter and sugar until the mixture looks pale and airy; if it still looks heavy, the cake will bake up denser.
• Fold in the flour just until no dry streaks remain; overmixing will make the crumb tighter.
• Divide the batter evenly between the two pans so the cakes bake at the same rate.
• Start checking at 45 minutes; the top should be golden and the center should spring back lightly when pressed.

Storage and Reheating

Store the cooled cake in an airtight container in the fridge for up to 5 days. For longer storage, wrap individual pieces or whole layers tightly and freeze in a sealed freezer container for up to 2 months.

To serve from the fridge, let slices sit at room temperature for 20 to 30 minutes. To reheat, warm individual slices in the microwave for 10 to 15 seconds, or place larger pieces in a 150 C oven for 8 to 10 minutes until just warmed through.

FAQ

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

Yes. A single 9 x 13-inch pan works well, but the bake time may shift slightly, so start checking a few minutes before the 45-minute mark.

Why is the baking soda dissolved in hot water first?

Dissolving it first helps it mix evenly into the thick batter. That gives you a more consistent rise and avoids small pockets of soda.

Can you use sweetened applesauce?

You can, but the cake will taste noticeably sweeter. If you use it, expect a slightly stickier crumb as well.

Can you make it without ground almonds?

Yes, replace the ground almonds with the same amount of all-purpose flour. The cake will be a little less tender and slightly less moist.