Applesauce-raisin cake from Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg and Nan S. Levinson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pecans can be substituted for walnuts.

  • anya_sf on April 24, 2025

    This moist spice cake gets its dark color from cocoa powder, but doesn't taste of chocolate. It's very similar to 1/2 recipe of Cheryl Day's Spice Cake with Butterscotch Icing (but actually uses more spice!), which is baked in the same size Bundt pan. This one isn't tall and could definitely be baked in a smaller pan. Mine was done in 55-60 minutes, so check early. It's tasty enough without the glaze, but I wanted to try it so made 1/2 batch - plenty for drizzling, not enough to fully coat the cake. I sifted the powdered sugar and spices and the glaze was smooth enough with just whisking - no mixer/blender needed.

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