Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.
When it comes to fall baking, I enjoy making this Applesauce Cake because its easy, and I save time by not using fresh apples.
I prefer to bake mine in a tube pan, but you can certainly make it in a round cake pan. You can sift confectioner's sugar on top of your slightly warm cake or mix up some vanilla icing and drizzle that over top.
Cake Ingredients:
1 1/2 cups applesauce
1/2 cup vegetable shortening
2 cups granulated sugar
1 egg, slightly beaten
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 cup raisins, chopped
1/2 cup black walnuts, finely chopped
2 teaspoons baking soda
1/2 cup boiling water
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the vegetable shortening with the granulated sugar. Stir in the egg and applesauce. In a separate mixing bowl, sift together the all-purpose flour, salt, cinnamon, cloves and allspice and set aside.
In a small saucepan, bring a 1/2 cup of water to a boil and stir in the baking soda until it has dissolved. Alternating with the flour mixture, slowly stir in 1/3 of the boiling water to the creamed mixture and then stir in 1/3 of the flour mixture to the creamed mixture. Continue doing this until the water and flour mixtures have been completely added to your creamed mixture. Stir in the chopped raisins and walnuts until all ingredients are well combined.
Pour batter into a well-greased tube pan (bundt pan) and bake in a 350 degree oven for 50 to 60 minutes or until done.
Let your cake cool completely before removing it from the tube pan. I recommend storing your cake in an airtight cake container.
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