10 March, 2012

Applesauce Cake

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Applesauce Cake ingredients
Makes 16 to 20 servings
2 cups sugar
1 1/2 tsp salt
3/4 cup shortening
4 eggs, separated
1 tsp grated lemon rind
3 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 (15-oz) jar applesauce
1 cup chopped pecans or walnuts
1 cup seedless raisins

Notes: Consider macerating raisins in wine or a liqueur.

Preheat oven to 325ºF. Grease and flour 10-inch tube pan and set aside.

In large bowl, cream together 1 2/3 cups of the sugar, the salt and shortening.

One at a time, beat egg yolks into creamed mixture until light and fluffy; stir in lemon rind.

Sift together dry ingredients.

Alternately, add sifted dry ingredients and applesauce to the creamed egg yolk mixture, beginning and ending with flour; blend well after each addition.

Add applesauce and nuts; mix briefly.

Place egg whites in a large bowl and beat at highest speed until whites stand in peaks but are not dry.

Beating continuously, and one tablespoon at a time, make meringue by beating remaining 1/3 cup sugar into beaten egg whites.

Lightly fold meringue into cake batter.

Turn into prepared 10-inch tube pan; bake at 325ºF for 75 to 80 minutes, or until done.

Turn cake out on cooling rack. Store in airtight container for one or more days before serving.

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