This week’s cake is really very quick and simple. You might want to take more care decorating it than I did though. If using unsweetened applesauce, you may wish to add ¼ cup granulated sugar.
You Will Need:
½ cup molasses (I used light)
1 cup applesauce
1 teaspoon cinnamon
2 teaspoons ginger
½ teaspoon cloves
1 teaspoon baking powder
½ teaspoon baking soda
1 ¾ cups flour
more sugar (optional)
Preheat the oven to 350 degrees F. Combine molasses and applesauce in a large bowl. Sift dry ingredients together in another and slowly add to liquid. Add more applesauce if it seems too thick to pour. Bake in a greased 8 inch pan for 20-30 minutes or until it passes the toothpick test. Don’t overbake it. Cool in pan 15 minutes, then transfer to rack. Dust with powdered sugar.
3 comments:
If you do, eat it quickly as it does not keep well. If you must, keep it in the fridge as it tosses off a bit of moisture and will seem "sticky" on top.
Glad you like the rye bread, I had fun baking them.
Oh, and I have a fruitcake recipe in the January archives that also uses applesauce.
OMG, this is going to turn into a long comment thread...
You just reminded ME that when I was in grade school, my mother called and instructed them to NOT give me any sweets because I was overweight. Apparently, the macaroni and cheese with overcooked green beans wasn't doing me any harm...but oh, the horrors of a teaspoon of apple crisp!
Geez, I really envied those peanut butter bars, fruit crisps, and brownies. Eventually I think I gave up on lunch altogether and started spending my .50 cents that was supposed to be for lunch at the "school store" on new composition books and coloured pencils(I was already exhibiting the direction my personality would go at seven). I was found out after a couple of months and really caught hell for that.
I was gonna say I'd better go whip up some apple crisp, but I think maybe I ought to go buy some coloured pencils.
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