- Cook Time
- Prep Time
- 9 ServingsServings
- 1 cup applesauce
- 1/4 cup molasses
- 1/4 cup corn syrup
- 1 tsp baking soda
- 1-1/2 cups All-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp each, ground cloves, salt and pepper
- 2 Eggs
- 2/3 cups Packed brown sugar
- 1/3 cup canola oil
- 1 cup chopped California walnuts, toasted
- 1/4 cup chopped candied ginger
1 Grease and flour an 8-inch square baking pan. Set aside.
2 In medium saucepan, bring applesauce to boil over medium heat. Remove from heat. Stir in molasses, corn syrup and baking soda. Mixture will bubble. Let cool slightly.
3 In medium bowl, whisk together flour, ginger, cinnamon, cloves, salt and pepper.
4 In separate bowl, beat eggs with brown sugar until fluffy. Beat in oil. Stir in flour mixture in three additions, alternating with two additions of the molasses mixture. Gently fold in walnuts and candied ginger.
5 Pour into prepared pan. Bake in 325 °F oven about 45 minutes or until cake tester comes out clean.
6 Cool on rack. Option: Serve warm with whipped cream or dust with icing sugar.
Source: California Walnut Board