Applesauce Cake with Citrus Lavender Glaze
Adapted from The Silver Palate Cookbook, by Julee Rosso and Sheila Lukins.
Servings 16
Calories 360kcal
Equipment
- stand mixer with paddle attachment
- 12-cup Bundt pan or 10-inch tube pan, buttered and floured
- medium bowl
- small sauce pan
- fine mesh strainer
- small bowl
Ingredients
Cake
- ½ pound unsalted butter
- 2 cups granulated sugar
- 2 eggs
- 2 cups applesauce chunky-style, unsweetened
- 1 teaspoon vanilla extract
- 3 cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons baking soda
- 1 cup dried cranberries
Glaze
- 1½ tablespoons lemon juice
- 1½ tablespoons orange juice
- 1 tablespoon culinary lavender buds
- 1 cup powdered sugar
Instructions
Cake
- Preheat the oven to 325° F. Set rack in the middle of the oven.
- In the bowl of the stand mixer, cream the butter and sugar until it it light and fluffy.
- Add the eggs, one at a time, beating well each time. Add the applesauce and vanilla extract, and mix well.
- In the medium bowl, sift together the flour, cinnamon, nutmeg, and baking soda. Add to the butter mixture and stir gently, tossing in the cranberries. Do not overmix.
- Pour the batter into the prepared pan. Bake for 60 to 75 minutes, checking every 5 minutes after 1 hour has passed. When a tester comes out clean, remove the pan from the oven.
- Cool the cake in the pan for 15 minutes, then turn the cake out onto a wire rack and cool completely.
Glaze
- While the cake is cooling, combine the lemon juice, orange juice, and lavender buds in a small saucepan. Bring to boiling over medium heat. Remove from heat and strain into small bowl. Allow to cool. Add the powdered sugar and whisk until the glaze is smooth.
- Pour the glaze over the cake and slice to serve.
Nutrition
Calories: 360kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 148mg | Potassium: 65mg | Fiber: 1g | Sugar: 40g | Vitamin A: 396IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg