Golden applesauce pound cake from A Passion For Baking: Bake to Celebrate, Bake to Nourish, Bake for Fun by Marcy Goldman

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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

  • mamacrumbcake on April 23, 2021

    This is a 3½ star recipe for our family. It has a nice, moist texture and a fine crumb. In taste, texture, and appearance it is much more like a quick bread than a pound cake. It is not very appley tasting, you taste mostly the spice, raisins, and lemon. It took the full 65 minutes for it to be cooked through in the center, but the the edges were somewhat overdone. I think this would be nice with nuts and maybe with some chopped apple or dried apple instead of raisins. Not sure I would make this again: it won’t do for a pound cake and is not appley enough to be apple cake.

  • Zosia on August 16, 2014

    Also a very tasty applesauce cake flavoured with a more common blend of spices and, as its name would imply, with a moist but dense crumb. Family and I preferred the lighter texture and flavour of the applesauce and streusel cake I made (and reviewed) recently from Lauren Chattman's Cake Keeper Cakes. I omitted the raisins.

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