Saturday, June 24, 2017


1 3/4 cups unsifted all-purpose flour
1 3/4 cups sugar
1/3 cup cocoa
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp salt
1 1/2 cups applesauce
1/2 cup milk
1/2 cup butter, melted
1 tsp vanilla extract
1/2 cup raisins
1 cup chopped nuts, optional
Vanilla glaze

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice, and salt. Stir in the applesauce, milk, butter, and vanilla extract; combine thoroughly. Add raisins and the nuts, if desired.

Pour batter into greased and floured 9-cup Bundt pan OR a 9 x 13-inch baking pan. Bake at 350 degrees for 55 to 60 minutes if using a Bundt pan. If using an oblong pan bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes; remove from Bundt pan and cool on a wire rack. Leave oblong cake in pan.

Glaze Bundt cake with Vanilla Glaze or frost oblong cake as desired.

 Note: File Photo

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