Here it is ladies, really good with vanilla ice cream (of course)! Applesauce Cake Better Homes & Gardens Cookbook 1941, 1942, 1943 Special Note: Cake flour, made from soft-wheat flour has a more tender gluten and is best for delicate cakes made with shortening and for angel and sponge cakes. General purpose flour may be substituted in some recipes, but the texture will not be as fine. When substituting for cake flour, use 2 tablespoons less per cup of general purpose flour. Read recipe carefully to understand the method. Assemble all ingredients and utensils. Measure accurately, using standard measuring cups and spoons. Cakes are more easily removed if waxed paper, cut to fit the bottom of the pans, is used. Sides of pan should not be greased. **All ingredients should be at room temperature. ½ cup shortening 1 ½ cups sugar 2 beaten eggs 1 cup thick, unsweetened applesauce 2 cups flour ¼ teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon cloves 1 cup chopped, seeded raisins Thoroughly cream shortening and sugar; add eggs and beat well. Add applesauce, then SIFTED dry ingredients. Beat smooth and gold in raisins. Bake in waxed-paper-lined 8-inch square pan in moderate oven (350 degrees) 45 to 60 minutes. Serve plain or frosted. This cake will remain moist several days in closely covered container.
Posted on: Wed, 05 Jun 2013 23:29:59 +0000
Trending Topics
Recently Viewed Topics
© 2015