Wednesday, May 6, 2015


"A very good spice cake that's easy to make and not overly sweet. This cake is lower in fat than most, and the whole wheat adds to the fiber and nutrition." Adapted from a recipe submitted by Gary Martin, North Parish Church of North Andover, Unitarian Universalist North Andover, Massachusetts in Yankee Magazine's Church Suppers & Potluck Dinners Cookbook. I surprised the volunteers at Hillcrest Thrift Shop Saturday with it. They thought it was very good.


1/2       cup canola oil
1/2       cup white sugar
1           egg, beaten
1-3/4    cup unsweetened applesauce
2          teaspoon baking soda
1/2       cup boiling water
2-1/2    cups whole wheat flour (I used whole wheat pastry flour)
1           teaspoon ground cinnamon
1           teaspoon ground cloves
1           teaspoon ground allspice
1           cup raisins
1/2       cup pecans, chopped

Preheat oven to 350 degrees F (325 degrees F is using glass). Grease or spray an 8 x 12 - inch baking dish. I used a 2 quart Pyrex baking dish. It measured 8 x 12 - inches.

Cream together the oil and sugar.

Blend in the beaten egg and applesauce.

Dissolve the baking soda in the boiling water.

Sift together the flour and spices.

Alternately add the flour and water mixtures to the applesauce mixture and beat until smooth. (Start and end with flour)

Stir in the raisins and nuts.

Pour the mixture into the pan.

Bake for 35 to 40 minutes or until a tester inserted near the center of the cake comes out clean.

Serve warm or cooled, directly out of the pan.

I was going to sift a little powdered sugar over the cake, but instead I made a butter cream frosting to ice the top of the cake. (1/4 cup margarine, room temperature and about 2 cups of powdered sugar beaten til smooth. Add 1/4 teaspoon vanilla and about 2 tablespoons of milk to make the consistency you want to spread.)

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