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Fourth Generation Applesauce Cake

Applesauce cakes were traditional with my kin because no one liked fruitcake! I can testify that this applesauce cake recipe has been used in my family for at least four generations in Duplin and Greene counties (and in Alaskan bush villages where I taught for 23 years). As a child just after Thanksgiving, I watched my mother help my grandmother make half a dozen tube cakes. These were “basted” weekly with my grandad’s homemade grape wine until served or given as gifts at Christmas. My children’s families prefer the wine added only when served.

Linda Dobson Edwards, Morganton, Rutherford EMC

1 cup butter
2 cups sugar
2½ cups applesauce
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
4 level teaspoons baking soda with plain flour (or 2 teaspoons with self-rising flour)
2 eggs
4 cups flour and 1 teaspoon cream of tartar (reserve 1 cup flour to mix in raisins and nuts)
1 package raisins
2 cups chopped nuts

Cream butter and sugar. Add baking soda and spices to applesauce. Alternately add applesauce mixture, eggs and flour to the butter and sugar. Lastly, fold in floured raisins and nuts.

Bake at 350 degrees approximately 1 hour or until a knife comes out clean.

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