Applesauce Raisin Spice Cake

Introduction

This cake uses 1 cup (275 g) of unsweetened applesauce for moisture and 1½ cups (125 g) of raisins for a dense, fruit-studded crumb. The batter comes together with a simple cream-and-stir method, then bakes for 45 minutes, which makes it practical for a tea cake, dessert, or make-ahead snack.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 16

Ingredients

½ cup (1 stick/125 g/4.4. oz) butter, plus extra for greasing

1 cup (225 g) white sugar

1½ cups (125 g) raisins

1¾ cups (250 g) all-purpose flour

½ teaspoon ground cloves

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ cup (125 g) ground almonds

1 teaspoon baking soda

1 tablespoon hot water

1 cup (275 g) unsweetened applesauce

Instructions

Preheat the oven to 180 C. Grease and line two round cake pans.

Cream butter and sugar in a mixing bowl until light and fluffy.

Mix in the raisins, flour, spices, almonds and applesauce.

Dissolve baking soda in hot water and stir into the batter.

Pour the batter into the prepared cake pans.

Bake for 45 minutes until golden.

Transfer the cakes to a wire rack and leave them to cool.

Variations

• Swap the white sugar for light brown sugar if you want a deeper caramel note and a slightly darker crumb.
• Replace the raisins with dried currants for smaller bursts of fruit, or use chopped dates for a richer, denser sweetness.
• Change the ground almonds to hazelnut meal for a more pronounced nut flavor and a slightly heavier texture.
• Bake the batter in a 23 x 33 cm pan instead of two round cake pans if you want a single snack cake; the cake will be flatter and usually finishes sooner.

Tips for Success

• Grease and line both pans well; the raisin-heavy batter can cling to the sides if you skip the paper.
• Cream the butter and sugar until the mixture looks paler and fluffy, not just combined; that step gives the cake more lift.
• Make sure the baking soda is fully dissolved in the hot water before it goes into the batter so you do not get uneven pockets.
• Mix just until the flour disappears after adding the dry ingredients and applesauce; extra stirring makes the crumb tougher.
• The cake is done when the top is golden and the center springs back lightly when pressed.

Storage and Reheating

Store the cooled cake in an airtight container or wrap it tightly before refrigerating. It keeps at room temperature for 2 days, in the fridge for 5 days, and in the freezer for up to 2 months.

For freezing, wrap whole layers or individual slices and place them in a freezer-safe container with parchment between pieces. Reheat slices in the microwave for 10 to 15 seconds or in a 150 C oven for 8 to 10 minutes. If the cake is chilled, letting it sit at room temperature for 20 minutes before serving improves the texture.

FAQ

Can I use sweetened applesauce instead of unsweetened applesauce?

Yes. The cake will be sweeter, so you can reduce the white sugar by about 2 tablespoons if you want to keep the balance closer.

Can I bake this in one pan instead of two round cake pans?

Yes, a 23 x 33 cm pan works well. Start checking at about 30 minutes because the shallower batter usually bakes faster.

Do the raisins need to be soaked first?

Not usually, because the applesauce keeps the cake moist and softens the fruit as it bakes. If your raisins are very dry, soak them in hot water for 10 minutes and dry them well before mixing in.

Can I replace the ground almonds?

Yes, use the same amount of all-purpose flour if you need a nut-free version. The cake will be slightly less moist and a bit firmer.