Butch'S Applesauce Cake
A moist, flavorful applesauce cake packed with spices, nuts, and raisins, perfect for cozy gatherings and those who enjoy classic, fruit-filled desserts with warm spices.
Ingredients
Instructions
- Cream shortening, sugar, and beaten eggs until well combined.
- Warm the applesauce and gradually add it to the creamed mixture.
- Add the dry ingredients: flour, cinnamon, ground cloves, ginger, soda, and salt.
- Stir in floured nuts and raisins.
- Pour batter into a greased baking pan.
- Bake at 300°F (150°C) for about 2 hours or until a toothpick inserted in the center comes out clean; note that it takes a long time to bake and rises very little.
Tips & Substitutions
To enhance the flavor of Butch's Applesauce Cake, consider using homemade applesauce or adding a splash of vanilla extract. If you prefer a lighter option, substitute half of the shortening with unsweetened applesauce. Ensure your nuts are chopped into small pieces for better distribution throughout the batter. This cake is known for its dense texture, so don’t rush the baking time; it truly benefits from the long bake.
Serving Suggestions
Butch's Applesauce Cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For a balanced meal, serve it alongside a warm cup of tea or coffee. This cake also makes a great dessert for gatherings, complementing savory dishes like Hormel Chili Dip.
Storage & Reheating
Store leftover applesauce cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To maintain moisture, you can wrap it in plastic wrap. Reheat slices in the microwave for about 15-20 seconds, or enjoy it cold as a delightful contrast to the warm spices.
Nutrition & Diet Analysis (per serving)
Each serving of Butch'S Applesauce Cake contains roughly 598 calories, with 8g protein, 105g carbohydrates, and 20g fat. It is a good source of potassium (17% of the Daily Value), protein (16% of the Daily Value), and dietary fiber (16% of the Daily Value). Note that it is relatively high in sodium, at 1153mg per serving (50% 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 a different type of flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. However, be aware that this may slightly alter the texture and flavor, making it denser.
What can I use instead of shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. If you want a healthier option, try using unsweetened applesauce, but this might change the cake's texture.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick into the center. It should come out clean or with just a few crumbs attached. If the toothpick comes out with wet batter, continue baking for an additional 10-15 minutes before testing again.
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).