Applesauce Raisin Spice Cake

Introduction

You get a moist spice cake here from a full cup of unsweetened applesauce, with raisins throughout and a simple mix of cloves, allspice, and cinnamon. It bakes in two round pans for 45 minutes, making it useful for a straightforward layer cake, a snack cake, or a make-ahead dessert to 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 raisins with the same amount of dried currants if you want smaller bursts of fruit and a more even texture through each slice.
• Swap the ground almonds for the same amount of finely ground hazelnuts for a slightly deeper, nuttier flavor and a similar crumb.
• Add a thin layer of cream cheese frosting between the two cooled cakes if you want a sweeter finish and a more dessert-like layer cake.
• Use a single 23 cm square pan instead of two round pans if you prefer a snack-cake format; the cake will be thicker and may need a little longer in the oven.
• Reduce the cloves slightly and increase the cinnamon if you want a softer spice profile that reads warmer and less sharp.

Tips for Success

• Cream the butter and sugar until the mixture looks pale and expanded; that step gives the cake a lighter texture.
• Dissolve the baking soda fully in the hot water before adding it, so you do not get bitter pockets in the batter.
• Mix just until the flour disappears after adding the dry ingredients; overmixing can make the cake heavy.
• Line both cake pans well, since the raisins can encourage sticking at the edges and base.
• Check for doneness at 45 minutes by looking for a golden top and edges that have started to pull slightly from the pan.

Storage and Reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If you stack the layers, place parchment between them so they do not stick.

Freeze the cake, well wrapped and then placed in a freezer-safe container or bag, for up to 2 months. Thaw it wrapped, either overnight in the fridge or for a few hours at room temperature.

For reheating, warm individual slices in the microwave for 10 to 15 seconds. If you want to refresh a larger portion, cover it loosely with foil and heat in a 160 C oven for 8 to 10 minutes.

FAQ

Can you make this cake ahead of time?

Yes. You can bake the layers a day ahead and store them well wrapped once fully cool; the flavor settles nicely by the next day.

Can you leave out the raisins?

You can, but the cake will lose some sweetness and chew. If you omit them, the crumb will feel plainer and slightly less moist.

Can you use sweetened applesauce instead of unsweetened applesauce?

Yes, but the cake will taste sweeter overall. If your applesauce is heavily sweetened, expect the spice flavor to come through a little less.

Is this cake gluten-free?

No, because it uses all-purpose flour. Swapping in a measure-for-measure gluten-free flour blend should work, but the crumb may be slightly more delicate.