The Jewish Cook Book, 1918- Apple Sauce Cake

Try this historic recipe for Apple Sauce Cake from 1918, as seen in our 4th episode of Live From the Archives: Rosh Hashanah Recipes!  You'll find it's just as delicious and tasty as rich fruit cake, which is so difficult to prepare, and it's much more budget friendly.

Try this historic recipe for Apple Sauce Cake from 1918, as seen in our 4th episode of Live From the Archives: Rosh Hashanah Recipes!  You'll find it's just as delicious and tasty as rich fruit cake, which is so difficult to prepare, and it's much more budget friendly.

In a big mixing bowl, beat to a creamy consistency four tablespoons of butter, one egg and one cup of sugar. Add a saltspoon of salt, one teaspoon of allspice, one teaspoon of vanilla and a little grated nutmeg. Beat and stir all these ingredients well together with the other mixture, then all one cup of chopped raisins, after dusting them with flour. Mix these well through the dough and then add one cup of unsweetened apple sauce which has been pressed through a fine wire sieve. After this is well mixed with other ingredients, stir in one tablespoon of baking soda dissolved in one tablespoon boiling water. Last of all, stir in one cup of flour, sifted twice after measuring it. Bake forty-five minutes in a moderate oven.

The tendency in making this cake is to get the dough too thin, therefore the apple sauce should be cooked quite thick, and then if the dough is still too thin add more flour. Bake one hour in a moderate oven. This cane can be made with chicken schmalz in place of better. Ice with plain white frosting.

Ingredients:

1 cup flour

½ teaspoon salt

½ teaspoon baking soda

½ teaspoons baking powder

1 teaspoon allspice (or another spice of your choosing)

Grated nutmeg, to taste

4 tablespoons unsalted butter or schmaltz (or another fat of your choosing)

1 cup sugar or honey

1 egg

1 teaspoon vanilla

1 cup unsweetened applesauce

1 cup raisins, chopped and tossed with 1 tablespoon flour until coated (or another dried fruit of your choosing!)

For the glaze:

1 cup confectioner’s sugar

2 tablespoon milk, water or plant-based milk

1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Lightly grease and flour a 8.5 x 4.5 in loaf pan

  1. In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices.

  1. In the bowl of an electric mixer, cream together fat and sugar, on medium high speed until light and fluffy.

  1. Add egg and vanilla; mix until combined. Add applesauce and mix.

  1. With mixer on low, slowly add dry ingredients. Mix until just incorporated.

  1. Fold in raisins with a spatula.

  1. Pour into loaf pan. If you don’t want to glaze the cake, alternately you can sprinkle the top with sanding sugar. 

  1. Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. 

  1. Allow bread to cool 15 minutes before removing it from the pan. Cool fully

  1. Mix together ingredients for glaze and artfully pour over the top of the loaf.

 

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