Aunt Nellie'S Applesauce Cake
A rich, fruity steamed cake with flavors of citrus, nuts, and chocolate, perfect for special occasions or teatime indulgence, appealing to those who love moist, flavorful desserts.
Ingredients
- 1 pint watermelon preserves ⓘ
- 1 package citron fruits ⓘ
- 1 bottle maraschino cherries
- 1/2 cup raisins ⓘ
- 3/4 cup currants ⓘ
- 1/2 cup water ⓘ
- 3/4 cup sugar ⓘ
- Rind of 2 lemons ⓘ
- 2 oranges ⓘ
- 1 to 2 cups chopped walnuts
- 1 cup candied orange peel
- 1/4 cup oil ⓘ
- 2 eggs ⓘ
- 2 cups brown sugar ⓘ
- 1/2 cup butter ⓘ
- 2/3 cup sour milk or buttermilk ⓘ
- 1 teaspoon soda, dissolved in milk ⓘ
- 1 small brick chocolate ⓘ
- 2/3 cup boiling water
- 3 cups flour ⓘ
- 2 cups brown sugar ⓘ
- 1/3 cup butter ⓘ
- 2/3 cup cream or milk
- 1 brick melted chocolate ⓘ
- 1 cup sugar ⓘ
- 1 cup flour
Instructions
- Sift together all dry ingredients; stir in remaining ingredients.
- Place the batter in a greased or waxed paper-lined dessert mold or double boiler top pan.
- Cover with greased or waxed paper, then with the lid, and steam for 1 to 3 hours if using a mold, or 1 1/2 hours if using a double boiler.
- Check for doneness by inserting a skewer; it should come out clean.
Tips & Substitutions
To enhance the flavor of Aunt Nellie's Applesauce Cake, consider substituting dried cranberries for raisins or using chopped pecans instead of walnuts. For a lighter option, replace the butter with unsweetened applesauce. Ensure the chocolate is finely grated for even distribution throughout the batter. If you prefer a less sweet cake, reduce the sugar by 1/4 cup and balance with a touch of vanilla extract.
Serving Suggestions
Serve Aunt Nellie's Applesauce Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, garnish with candied orange peel or a sprinkle of powdered sugar. Consider serving it alongside Hot Baked Potato Salad for a delightful meal.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds. Alternatively, you can enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Nellie'S Applesauce Cake contains roughly 1892 calories, with 26g protein, 224g carbohydrates, and 99g fat. It is an excellent source of vitamin C (76% of the Daily Value), iron (73% of the Daily Value), and calcium (54% of the Daily Value). Note that it is relatively high in sodium, at 1474mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of preserves?
While fresh fruit can be used, it may alter the moisture content and sweetness of the cake. If using fresh fruit, reduce the water in the recipe and add extra sugar to taste. Watermelon preserves add a unique flavor, so consider maintaining some for authenticity.
How can I make this recipe gluten-free?
To make Aunt Nellie's Applesauce Cake gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that all other ingredients, such as baking soda and chocolate, are also gluten-free. This will maintain the cake's texture and flavor while accommodating dietary needs.
Can I make this cake ahead of time?
Absolutely! Aunt Nellie's Applesauce Cake can be made a day or two in advance. Allow it to cool completely before storing it in an airtight container. The flavors will meld beautifully, making it even tastier when served after resting. Just be sure to reheat gently before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).