Applesauce Cake Success!

I don't know if anyone even noticed I didn't post last night, but if you were here, looking for me this morning, sorry about that. It was getting late by the time I got on the computer and since I'm on vacation for two days, I decided to play hookey from Blogland.

Here's what I did yesterday:

I got seven of these made before I ran out of cloves, so I'll be making a grocery store run this morning to restock. There are a few other ingredients I know I'll need more of too--like applesauce, believe it or not!

I finally perfected the recipe and I'm so happy about now being able to carry on the Christmas tradition my grandmother started. I know some of you wanted the recipe once I figured it out, so here it is:

GRANDMOTHER SCHEPENS' APPLESAUCE CAKE

2 cups applesauce (nothing fancy, just the old fashioned sweetened variety)
1-1/4 cup of granulated sugar
1/2 cup (1 cube) melted butter
1 egg
2 teaspoons baking soda
1 tablespoon cornstarch
1 cup raisins
1 cup walnuts
2 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon cinnamon
3 tablespoons unsweetened cocoa powder

In a medium bowl, mix together the first eight ingredients. In a separate, larger bowl, combine the flour, spices, and cocoa powder. Pour the wet ingredients into the dry ingredients and stir until well blended but don't over mix.

Grease and dust with flour a Bundt pan (or other round pan with open center, such as an Angel Food Cake pan). Spoon cake mix into the pan and bake at 350 degrees for 50 minutes.

Let pan cool for 5 to 10 minutes and turn cake out onto plastic wrap. Wrap cake tightly and allow to cool overnight.

(Here's a photo of the cake just before I wrapped it in the plastic. Because the cake is still fairly hot, the plastic wrap works almost like a shrink wrap, so these cakes will stay fresh and moist for at least a few days.)

Seriously, this is an easy cake to make. The mixing and prep time takes only about 15 to 20 minutes. I also wanted to mention that unless you have questions about your oven, don't bother checking the cake for doneness--I think it probably continues to bake a little after it's wrapped anyway. I believe my grandmother's directions were originally to bake it for 45 minutes; I've added an extra 5 minutes "just in case."

In my family, we particularly enjoyed this cake on Christmas morning, along with a cup of coffee or a glass of milk, while we opened our gifts. Give it a try. Maybe you'll start a new tradition in your home!