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    Home » Cakes

    Spiced Applesauce Cake with Black Walnuts and Rum Raisins

    Dec 15, 2010 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Spiced Applesauce Cake with Black Walnut, Rum Raisins, and Dates - Andrea Meyers

    In the autumn, my dad used to go hunting with his dad and brothers. They would set off before daylight and spend a day out in the woods hoping to bring home a deer to help feed the family for winter. Grandma packed a little breakfast and lunch for them, and she always included pieces of this spiced applesauce cake. She wrapped it up and Dad and Grandpa kept it in the pocket of their coat until they were ready for a little something sweet, then they would nibble on it while waiting and watching.

    Raisins soaking in gold rum - Andrea Meyers

    The recipe has been in our family for years and is a holiday favorite for us. The texture is dense, which is why it held up well in a jacket pocket, and the flavor rich. Grandma would sometimes plump the raisins in water, but I like a little extra flavor and soak them in rum. The black walnuts presented a bit of a shopping challenge, and I had to go to several stores before finding small bags of nuts. The original recipe calls for just black walnuts, though the tiny 2-ounce packages of black walnuts that I found only amounted to about ¾ cup, so I made up the difference with English walnuts. The flavor of the black walnuts shines through and the spices and fruits make it very festive.

    With every bite I can’t help but think of my grandmother and the love she put into her cooking.

    Spiced Applesauce Cake with Black Walnut, Rum Raisins, and Dates - Andrea Meyers
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    Spiced Applesauce Cake with Black Walnuts, Rum Raisins, and Dates

    Adapted from an old McClure family recipe.
    Prep Time1 hr
    Cook Time1 hr
    Total Time2 hrs
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: applesauce, cake, raisins, rum
    Servings: 12 servings
    Calories: 454kcal

    Equipment

    • 4 cup glass bowl
    • medium mixing bowl
    • stand mixer with paddle attachment, or hand mixer and large bowl
    • 12-cup Bundt or tube-style coffee cake pan, generously greased
    • wire cooling rack

    Ingredients

    • 2 cups golden raisins
    • 1 ¼ cups gold rum or water
    • 1 ¾ cups unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • 8 ounces chopped dates
    • ¾ cup chopped black walnuts
    • ¼ cup chopped English walnuts
    • 8 tablespoons unsalted butter, softened
    • ¾ cup light brown sugar, packed
    • 1 large egg
    • ½ teaspoon vanilla extract
    • 1 ½ cups applesauce
    US Customary - Metric

    Preparation

    • The night before you make the cake, put the raisins in the glass bowl and pour the rum or water over the top. Allow the raisins to soak for 6 to 8 hours. If you can’t do an overnight soak, bring the raisins and rum to boil in a saucepan, then remove from heat and let the mixture stand, covered, for 1 hour.
    • Preheat the oven to 350° F/175° C.
    • In the medium mixing bowl, whisk together the flour, baking soda, cloves, cinnamon, ginger, and nutmeg. Toss with the dates and walnuts. Set aside.
    • In the bowl of the stand mixer, cream the butter and sugar until it’s light and fluffy. Add the egg and vanilla extract and mix well, then add the applesauce and mix well. Add the dry ingredients 1 cup at a time and mix on low just until combined, but don’t over mix. Drain the raisins and gently fold into the batter.
    • Spread the batter in the prepared baking pan and smooth the top. Bake in the preheated oven until an inserted toothpick comes out clean, about 1 hour. Remove from the oven and cool in the pan for about 10 minutes, then turn out onto a wire rack and cool completely.

    Nutrition

    Calories: 454kcal | Carbohydrates: 66g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 107mg | Potassium: 421mg | Fiber: 4g | Sugar: 43g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Holiday Dessert Recipes

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    More Holiday Cakes From Other Blogs

    • Joy of Baking – Yule Log (Buche de Noel)
    • Savour Fare – Traditional Fruit Cake
    • Smitten Kitchen – Gingerbread Apple Upside-Down Cake
    « Mexican Butter Cookies with Sprinkles (Galletas con Chochitos)
    Easy Dulce de Leche (Caramel) »

    Reader Interactions

    Comments

    1. SharleneT says

      December 16, 2010 at 11:39 am

      OMG! I am so going to make this today! I made some fresh applesauce the other day and was just wondering if there was a cake I could make with it before it changes. (Been in the fridge waiting for inspiration.) Thank you, thank you, thank you... Happy Holidays! Oh! Can I put this in my Book II of "A Month of SUNdays - Solar Cooking at Home"? Will give you credit and everything else... Come visit when you can...

    2. Dinners & Dreams says

      December 18, 2010 at 9:56 am

      The apple sauce must make this cake both moist and flavorful. I like the idea.

      Nisrine

    3. Darlene Brandon says

      December 24, 2019 at 9:54 am

      Wonderfully moist, but I wish I had used allspice instead of cloves or less cloves. That spice overpowers the others.

    Trackbacks

    1. Tweets that mention Spiced Applesauce Cake with Black Walnuts, Rum Raisins, and Dates | Andrea Meyers -- Topsy.com says:
      December 15, 2010 at 9:05 pm

      [...] This post was mentioned on Twitter by Elemental Deals and Elemental Deals, Andrea Meyers. Andrea Meyers said: {new post} Spiced Applesauce Cake with Black Walnuts, Rum Raisins, and Dates http://goo.gl/fb/EvVQD [...]

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