Apple Sauce Cake

A moist dessert enhanced with raisins and pecans. A scoop of vanilla ice cream will add the perfect finishing touch.


24 servings
1 cup butter, softened
1 qt. granulated sugar
4 large eggs
5 cups all-purpose flour
1 Tbsp. baking soda
2 tsp. kosher salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 cups (24 oz.) MUSSELMAN'S Apple Sauce
1 cup dark seedless raisins
1 cup chopped pecans, toasted


In mixing bowl, cream butter. Gradually add sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition.
In another bowl, sift together flour, baking soda, salt, cinnamon, nutmeg and allspice. Mix in flour mixture to creamed mixture alternately with apple sauce. Stir raisins and pecans into batter. Turn batter into greased shallow full-size steamtable pan.
Bake in 350°F oven for 40-45 minutes or until cooked through. Remove from heat and cool on rack to room temperature before cutting into 24 pieces.
Serve each piece of cake with a dollop of cinnamon-whipped cream.

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