This applesauce cake is a traditional 13×9 sheet cake lightly flavored with cinnamon, cloves, and nutmeg. It uses a base of creamed shortening and sugar mixed with applesauce to keep the crumb soft. Plump soaked raisins and chopped walnuts add texture to every slice.
The entire process takes about an hour from start to finish. It bakes in a standard rectangular pan, making it easy to slice and serve for a casual weeknight dessert. You can serve it warm right out of the pan or wait until it cools.
Why is Applesauce Cake a Must-Try?
Soaking the raisins in hot water first keeps them soft and prevents them from absorbing the liquid in the cake batter.
Alternating the dry ingredients with the applesauce and water prevents the batter from separating.
Creaming the shortening and sugar for a full five minutes builds air into the batter for a lighter texture.
Ingredients for Applesauce Cake
• Applesauce: Unsweetened, smooth applesauce works best. If you use chunky applesauce, the texture of the finished cake will be slightly different.
• Shortening: Vegetable shortening provides a tender crumb. You can use butter-flavored shortening if you prefer.
• Raisins: Standard brown raisins are traditional, but golden raisins also work well.
• Walnuts: Buy pre-chopped walnuts to save time, or chop whole walnuts into small, even pieces.
• Spices: Check the expiration dates on your cinnamon, cloves, and nutmeg so the flavors are strong.
Exact quantities are in the recipe card below.
How to Make Applesauce Cake
Step 1: Soak the raisins
Pour hot water over the raisins in a small bowl. Let them sit and absorb the liquid while you prepare the rest of the batter. This step keeps the dried fruit plump.
Step 2: Mix the wet and dry ingredients
Beat the shortening and sugar together until the mixture is very pale and fluffy. Add the egg and blend it in. Whisk the flour, baking soda, salt, and spices in a separate bowl.
Step 3: Combine the batter
Add the dry mixture to the creamed shortening in batches. Alternate these additions with the applesauce and water. Drain the raisins and fold them in along with the chopped walnuts.
Step 4: Bake the cake
Spread the batter evenly into a greased 13×9-inch pan. Bake at 325°F (165°C) for about 40 minutes. Let the cake cool on a wire rack before dusting it with confectioners’ sugar.
What to Serve with Applesauce Cake
Serve this cake with a hot cup of coffee or tea. A dollop of whipped cream or a scoop of vanilla ice cream also pairs well with the warm spices.
Expert Tips for Applesauce Cake
For food safety, baked goods containing eggs should reach an internal temperature of 160°F (71°C).
Soaking the raisins prevents them from drawing moisture out of the cake batter while it bakes.
You can use sweetened applesauce if that is what you have on hand, but the resulting cake will be slightly sweeter.
How to Store and Freeze Applesauce Cake
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Thaw frozen slices at room temperature, and reheat them in the microwave for 10 to 15 seconds if you want to serve them warm.
Applesauce Cake Recipe FAQs
Can I use butter instead of shortening?
Yes, you can substitute an equal amount of softened unsalted butter for the shortening. The texture will be slightly denser, but the flavor will be richer.
Do I have to include the nuts and raisins?
You can leave out the walnuts or the raisins if you have allergies or picky eaters. The cake will still bake correctly without them.
Can I bake this in a different pan?
This recipe is scaled for a 13×9-inch baking pan. Using smaller pans will make the cake thicker and require a longer baking time.
Applesauce Cake
Ingredients
- 3/4 cup raisins 110g
- 1 cup hot water for soaking, 240ml
- 1/2 cup vegetable shortening 100g
- 2 cups granulated sugar 400g
- 1 large egg room temperature
- 2 1/2 cups all-purpose flour 300g
- 2 teaspoons baking soda 12g
- 1/2 teaspoon salt 3g
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups unsweetened applesauce 360ml
- 1/2 cup water 120ml
- 1/2 cup chopped walnuts 60g
- 1 tablespoon confectioners' sugar for dusting, optional
Instructions
- Preheat your oven to 325°F (165°C). Grease a 13x9-inch baking pan with nonstick cooking spray or a thin layer of shortening.
- Place the raisins in a small bowl and pour the 1 cup (240ml) of hot water over them. Set the bowl aside to let the raisins soak.
- In a large mixing bowl, beat the shortening and granulated sugar together with an electric mixer until the mixture is light and fluffy. This takes about 5 to 7 minutes.
- Add the egg to the creamed sugar mixture and beat until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
- Gradually add the dry flour mixture to the creamed shortening mixture. Alternate adding the dry ingredients with the applesauce and the 1/2 cup (120ml) of water, mixing gently after each addition.
- Drain the soaked raisins. Fold the drained raisins and chopped walnuts into the cake batter using a rubber spatula.
- Pour the batter into the prepared baking pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature reaches 160°F (71°C) to ensure the egg is fully cooked.
- Transfer the pan to a wire rack to cool. Dust the top with confectioners' sugar before slicing and serving.
Notes
