I want to say a big thank you to everyone for being so encouraging with the launch of the website last week! It was great to hear what you thought, and I’m really glad you enjoyed the posts and information! I’ve had a really great time writing them. I had forgotten how much I liked writing. And by writing I am not referring to writing scholarly papers in university (that can drive the love of writing right out of the most dedicated of people), I mean sharing and writing about things that I really am passionate about and enjoy and (bonus!), know about.
I’m hoping that as we go along, you’ll find the information you need to live more healthfully.
And a big thanks, too, goes to everyone who has let me bounce ideas off of them, provided editing help, and for being all around great people.
Sometimes when I’m baking, I have a lot of time, and don’t mind using and washing every dish in the kitchen for the cause, and other times I’m not so into using anything more than 1 bowl and 1 spatula and some measuring utensils. I’m sure you know what I mean. Don’t misunderstand me. I love my food processor (yay wedding gift cards), but sometimes I just can’t bear the thought of cleaning all the interconnected nook-and-cranny-infested parts of that beast. I just love when I can put everything in one bowl, not have to sift everything, and then put it all in one pan and it will come out a glorious dessert.
Today I wanted to share a really versatile dessert with you. It’s a great cake, and it could even be called a “travelling cake”, because it holds together so well when you’re on the move. You can take it in your lunch, or on the train in the morning, and it won’t have smushed itself to death against the side of the container by the time you want to eat it.
The best part of all is that this cake doesn’t have any oil, or any sneaky extra sugar. The applesauce makes it really soft and sweet, and because it bakes for such a long time, the raisins get all wonderfully full. Don’t judge it just by how it looks. It’s a great snack, or a light dessert. If you like, it can hold its own and be eaten plain (this should be true of any cake you want to eat. It shouldn’t need to be covered up with icing or something else. It should be great on its own. Icing is just a special treat sometimes to up the ante. If you need to bury your cake in 1/4″ icing….you might need a different cake recipe), or if you like a little something on it, it is so good warm from the oven with some sweet apple butter on it. (Trust me. I speak from experience).
It’s also really great with raspberry jam.
You won’t need any tricky devices or strange ingredients. It’s completely likely you will have everything you need to make this cake right now in your cupboard. (I am always so glad when I find a recipe that I don’t have to trek across the world to find rare and difficult to pronounce ingredients for).
Sweetly Spiced Applesauce Cake
- 1/2 C. molasses
- 1 C. unsweetened applesauce
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 + 3/4 C. whole wheat all-purpose flour
- 2 handfuls of golden raisins
- 2 tsp ground ginger
1. In a large bowl, combine the applesauce and molasses.
2. Mix the remaining ingredients into the bowl, until just combined. (If the batter seems a little dry, add a little more applesauce or water to moisten it as needed).
3. Grease a 8×8″ baking pan(or line it with parchment paper), and then pour the batter in.
4. Bake the cake in a preheated 350F(175C) oven, for 30-40 minutes. Insert a toothpick into the center of the cake and if it comes out clean, the cake is done.
5. The cake can be served warm or cooled, topped with apple butter, jam, or whatever your heart desires.
Leave me a comment and let me know how you liked the cake, or tweet me a picture! I’d love to see how it turned out for you! Or, you can comment in the Facebook group! Make sure you subscribe to the blog, so that you never miss a post! (There’s a box for that on the side!).
It’s been great talking to you! Take care, and have a great day!
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