Applesauce Spice Cake Recipe

Back to Applesauce Spice Cake All Reviews for Applesauce Spice Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 12 martha-bakes-applesauce-spice-bundt-cake-158-d110936-0614.jpg

Ingredients Ingredient Checklist 3/4 cup (1 1/2 stick) unsalted butter 1 1/2 cup firmly packed light-brown sugar 2 large eggs 1 1/2 cup raisins 1 1/2 cup currants 1 1/2 cup coarsely chopped walnuts 2 2/3 cups cake flour 3/4 teaspoon coarse salt 3/4 teaspoon ground cloves 1 1/2 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 3/4 teaspoon freshly grated nutmeg 1 1/2 cup thick applesauce, warmed

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 martha-bakes-applesauce-spice-bundt-cake-158-d110936-0614.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

martha-bakes-applesauce-spice-bundt-cake-158-d110936-0614.jpg

Ingredients

3/4 cup (1 1/2 stick) unsalted butter 1 1/2 cup firmly packed light-brown sugar 2 large eggs 1 1/2 cup raisins 1 1/2 cup currants 1 1/2 cup coarsely chopped walnuts 2 2/3 cups cake flour 3/4 teaspoon coarse salt 3/4 teaspoon ground cloves 1 1/2 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 3/4 teaspoon freshly grated nutmeg 1 1/2 cup thick applesauce, warmed

Directions

Preheat oven to 350 degrees. Butter and flour a 12-cup nonstick Bundt pan. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; add eggs and beat well.

Combine the raisins, currants, and walnuts in a small bowl. Sprinkle with a tablespoon of flour and toss to coat to prevent sinking during baking. Whisk remaining flour with other dry ingredients in a medium bowl. Beat flour mixture into butter mixture alternating with applesauce. Reduce to low speed and beat in raisins, currants, and nuts. Pour batter into prepared pan and bake until a cake tester inserted into the center comes out clean, about 60 minutes.

Remove from oven and let cool in pan 5 minutes before turning out onto a wire rack to cool completely.

Reviews (4)

 Add Rating & Review     180 Ratings   5 star values:        34    4 star values:        25    3 star values:        62    2 star values:        47    1 star values:        12

Reviews (4)

Add Rating & Review     180 Ratings   5 star values:        34    4 star values:        25    3 star values:        62    2 star values:        47    1 star values:        12

Add Rating & Review

180 Ratings 5 star values: 34 4 star values: 25 3 star values: 62 2 star values: 47 1 star values: 12

5 star values: 34 4 star values: 25 3 star values: 62 2 star values: 47 1 star values: 12

Martha Stewart Member     Rating: Unrated       09/24/2015   This recipe turns out perfectly if you increase the eggs to 5 -- it is not crumbly and the texture comes out as shown on the video. I substituted dried cranberries for the currants, and it was delicious. Golden raisins would probably be a good substitute as well. Tastes very much like a Christmas fruitcake.  

Martha Stewart Member     Rating: 1 stars       03/14/2015   Really disappointed. I baked the cake for 5 m less than called for and it was/is, as other reviewers noted, very crumbly. Typically, I share my baked goods with neighbors but not this time. It also has way too many currents/raisins. I will not be making this again. I will try her lemon bundt cake next.  

Martha Stewart Member     Rating: Unrated       02/14/2015   I followed the recipe exactly and, like the other reviewer, it is definitely crumbly and barely holds together when it is sliced. The overall texture is fine and flavor is absolutely outstanding so I may make it again and add an egg to see if it will hold together a little better.  

Martha Stewart Member     Rating: Unrated       01/18/2015   I made this recipe three times and used the Nordic bunt pain featured. The three cakes were crumbly. Such a disappointment!

Martha Stewart Member

Rating: Unrated 09/24/2015

This recipe turns out perfectly if you increase the eggs to 5 – it is not crumbly and the texture comes out as shown on the video. I substituted dried cranberries for the currants, and it was delicious. Golden raisins would probably be a good substitute as well. Tastes very much like a Christmas fruitcake.

Rating: Unrated

Rating: 1 stars 03/14/2015

Really disappointed. I baked the cake for 5 m less than called for and it was/is, as other reviewers noted, very crumbly. Typically, I share my baked goods with neighbors but not this time. It also has way too many currents/raisins. I will not be making this again. I will try her lemon bundt cake next.

Rating: 1 stars

Rating: Unrated 02/14/2015

I followed the recipe exactly and, like the other reviewer, it is definitely crumbly and barely holds together when it is sliced. The overall texture is fine and flavor is absolutely outstanding so I may make it again and add an egg to see if it will hold together a little better.

Rating: Unrated 01/18/2015

I made this recipe three times and used the Nordic bunt pain featured. The three cakes were crumbly. Such a disappointment!

All Reviews for Applesauce Spice Cake

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Applesauce Spice Cake

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (4)#

All Reviews for Applesauce Spice Cake#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (4)

All Reviews for Applesauce Spice Cake