Festive Holiday Applesauce Cake

Festive Holiday Applesauce Cake, (a.k.a. Mother’s Improved Applesauce Cake), has been part of our family’s Christmas traditions ever since I can remember.  In the original posting, I reminisce of my childhood moments in her kitchen and included pics of 2 of my grandchildren helping to make these one Christmas; creating memories is what it’s all about. Originally, the name for the recipe linked above, was what my grandmother called this cake. Adding alternatives for what might be difficult to find or unusual ingredients, as well as the addition of plumped Craisins for seasonal color, makes it easy for anyone to create this delight. Since this posting is a revision of hers, I felt it deserved a name upgrade to reflect the season in which it was enjoyed the most. So enjoy this family recipe as well as the aromatherapy baking experience that comes along with it.

To put its original name in more perspective, my grandmother was about 70 when I was born and I’m currently 61 years young. In her oldest sister’s handwritten recipe book, I found what appears to be two versions of the original recipe.The first applesauce cake recipe seems to be credited to a Mrs. W. Beauchamp. The recipe below that appears later in Dodie’s cookbook and appears to be a revision of the first. Thus, my grandmother created her version of what appears to be the original and called it Mother’s Improved Applesauce Cake.

Here is my grandmother at the head of the table, and closest to her kitchen, with 2 of her sisters, Dora(Dodie) on her left and Nellie, on her far right, partially blocked by the back of my grandfather’s head. This was taken before I was born. I took Dodie’s place at the table eventually, which turned out to be a bit prophetic, now that I think about it, since I became a teacher like her.  The china shown below is still used for family dinners.

 

My grandmother’s version of this recipe included “yeast powder” which we have interpreted as baking powder. She used black walnuts perhaps because of the huge black walnut tree in her back yard. The fruits she included were currants, raisins and watermelon rind which she made during the summer months. Sweet Pickled Watermelon Rind may be difficult to find if you don’t make your own, but drained crushed pineapple could be used as a replacement or just leave it out.  I added Craisins to add a bit of festive holiday color. In place of currants, which are difficult to find these days, I have used golden raisins. The rich, bold, distinctive flavor of black walnuts add an earthy flavor to the cake which transports me back to my grandmother’s kitchen. I’ve used pecans when I can’t find them, but the flavor isn’t quite the same as I remember. If you have a nut allergy, you could certainly leave them out.

Take this one step at a time, thoroughly following the directions to ensure an amazing end result. Keep in mind that some of these pictures are showing a double batch being prepared. Many of these are given away in the form of gifts to family, friends and neighbors. My grandmother even sold some of hers in the town of Berlin where we grew up. Her kitchen was incredibly busy this time of year!

Making sure that the fruit is moist is essential for this recipe.  Cover the fruit (raisins, currants/golden raisins and Craisins) with boiling water and allow it to sit long enough for it to plump up. I usually do this the night before or early in the baking day. Drain off excess water BEFORE using in the recipe.

Shown below, is the applesauce mixed with the cinnamon and cloves. Following that, add the baking soda and stir to mix. It will foam up, so make sure you have a bowl large enough to handle the expansion. (This is a double batch pic.) Whooops! ( see below….lol)

Cream butter and sugar then blend in the eggs and vanilla.

Blend in the applesauce mixture.

If you have sweet pickled watermelon rind available, chop it finely by hand or use a food processor. My grandmother always included this in her recipe which showed specks of “natural” red color You may leave it out or substitute drained crushed pineapple, which I have done before. Combine them with the other drained fruit to distribute evenly.

Whisk together the dry ingredients (flour, baking powder, salt). Toss a couple of tablespoons of the dry ingredients into the finely chopped black walnuts to coat.  The flour coating will help them not settle to the bottom of the cakes while baking. It helps them “hold their place” in the batter. The black walnuts add that distinct flavor that I remember from my childhood. If you have trouble finding them, you may substitute finely chopped pecans. Of course, having a black walnut tree in your backyard, like she did, helps!  I’m just glad I can find them already shelled. Talk about a time-saver!

Reserve about 1/2 cup (or more) of the flour mixture to add to the fruit for the same purpose as the nuts. Mix in the remaining flour mixture into the wet mixture.  Then, add the nuts into the batter and blend in.

Take the reserved 1/2 cup of flour mixture and toss the fruit to distribute. Lastly, stir in the fruit using a wooden spoon until it’s equally distributed in the batter. Finally, you have reached the conclusion of the preparation process. Whew!  Now, I don’t recommend licking this batter from the bowl, but I did as a kid, (and still as an adult). There are sweet memories of my grandmother calling me over to her house to lick the bowl. So I must lick for the memories I shared with her in her warm, seasonally aromatic  kitchen.

Now, on to the baking. Your home is going to smell AHH-MAZZING while these are baking and for a period after !!! For easy distribution, I scoop up the batter into various-sized  baking pans, so there are variations in cooking times listed in the instructions. For cupcakes, I used one slightly rounded large scoop, about 1/4 of a cup. These are baked for about 25 minutes. As with all, you want the tops of these cakes to be moist, but not sticky, at the completion of their baking times.

In a small fluted cake pan (12/pan), I used 1/4 cup or one rounded large scoop. These are done in 22 minutes.

In these mini-loaf pans, I used about 5 rounded scoops. Their completion time was about 45 minutes. If you are in need of more cooling rack space for this marathon baking day, just invert the cupcake pan! How’s that for improvising?

In a medium fluted cake pan(6/pan), I used 3 rounded large scoops of batter. They reached perfection at 35 minutes.

 

Now that they are done, and my house smells wonderfully inviting, I’ll start the distribution process amongst my siblings, neighbors and friends. My friend Lynne had a dream about her mother’s applesauce cake the night before I surprised her with some of these treats. Let’s just say the timing was perfect for much needed comfort. As a bit of history from a former home economics teacher, she informed me these type of cakes were once called a poor man’s fruitcake since they were made with what was readily available to most, no matter their status.  They are so much better than those candied fruit-filled cakes no one wants to eat. Finally, once completely cooled, I’ll wrap in foil and keep in a cool place, like my grandmother did, on her porch. I hope you get an opportunity to make these Festive Holiday Applesauce Cakes.