Thursday, August 24, 2006

Applesauce Cake

A recipe from my great aunt Mearl Sponsler, with a couple of modifications of my own.
Note: This recipe is being worked on. I'm trying to make a gluten, egg and dairy free version. If you leave a comment or drop a note via email, I can send you my experiment notes.

Preheat oven to 350 degrees F. Grease and flour 2 9-inch pans or a 9x13 pan.

1 cup sugar
1/2 cup margarine
2 eggs
1 1/2 cups applesauce
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup nuts (pecans)

Cream the margarine and sugar. Add vanilla, well beaten eggs, and applesauce. Sift dry ingredients together and add to batter, mixing well. Bake for 25 to 30 minutes for the 9-inch pans, 45 to 55 minutes, or until a tester comes out clean.

Frost while the cakes are still warm.

3 oz. stick margarine
1/4 cup soy milk
3/4 cup brown sugar
1 cup chopped nuts
1 cup sweetened coconut shred

Combine together in a saucepan and "boil" for a few minutes until it thickens somewhat and the coconut and nuts are turning brown.

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