This is a lovely old fashioned loaf cake with the warm autumn flavors of apples and raisins and lots of cinnamon and spices! You can leave these cakes unfrosted but they are really just perfect when topped with the cream cheese frosting!
Applesauce Raisin Loaf Cake
Servings
2 Servings
Ingredients
- 1 cup raisins
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/4 ginger
- 2 1/2 cups flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cups unsweetened applsauce
- 1/2 cup canola oil
- 1/2 cup reserved cooking liquid
- 2 large eggs
- 2/3 cup chopped toasted walnuts
- 2 tbsp unsalted butter
- 4 oz cream cheese
- small pinch salt
- 2-3 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Put raisins and spices in a small pot, cover with water and cook for 15-20 min. Drain and reserve 1/2 c liquid. Cool slightly. Combine dry ingredients, then add applesauce, oil, reserved liquid and eggs, beat with whisk until combined. Stir in raisin mixture and nuts. Bake in 2 small greased and floured loaf pans at 350F for about 40-45 minutes or until toothpick inserted in the center comes out clean.
- Combine softened butter, softened cream cheese and a pinch of salt, beat on medium speed until fluffy. Add powdered sugar and vanilla and beat until of spreading consistency. Frost tops of loaf cakes. You can add some extra chopped or ground toasted walnuts on top of the icing to make it look prettier at this point. Store in fridge, or you can store unfrosted cakes on counter for a few days.
I will be baking these as cupcakes for my upcoming Bible study group focusing on King David’s wife, Abigail, who was an amazing caterer for David and his army.