A moist, tasty cake with applesauce, whole wheat flour and lots of nuts.
Course Dessert, Snack, Teatime Snack
Cuisine American
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 258kcal
Ingredients
¾cup+ 2 tablespoon or 99 grams Whole Wheat Flour
½teaspoon Baking Soda
¼teaspoon Salt
1teaspoon Baking Powder
½teaspoon Ground Cinnamon
¼teaspoon Ground Cloves
½cupor 106.5 grams Brown Sugar
¼cupor 56 grams Unsalted Butter
1Large Egg
½cupUnsweetened Applesauce
¼cupor 42.5 grams Raisins or Currants
¼cupor 28.5 grams chopped Walnuts
Instructions
Preheat the oven to 350 F.
Lightly grease a 6” cake pan. Use a 9” cake pan for double the recipe.
In a medium sized bowl mix or whisk together all the dry ingredients; wheat flour, baking soda, salt, baking powder, cinnamon and cloves until well blended.
In a large bowl, cream together sugar and butter.
Add the eggs and beat well.
Fold in dry ingredients alternating with applesauce. Fold or mix until just combined and do not over beat.
Stir in raisins and walnuts until just mixed.
Pour the batter into a prepared pan and bake until a cake tester inserted in the center comes out clean, 40 - 50 minutes. It took 37-38 minutes in my oven. In mini loaf pans bake time was 35 minutes.
Let the cake cool for 10 minutes in the pan, turn the cake onto a cooling rack and let cool completely.
Dust the top of the cake with powdered sugar and serve. If you are like me, eat it as is.
Store the cake in a covered container at room temperature for 3 days or freeze it upto 3 months.
Notes
Nutrition: Values mentioned are approximate values.