|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The cake has gotten many positive comments from people who have made it. One person reduced the sugar for 1 cup total — part brown and part white — with excellent results. Feel free to use dried cranberries, cherries, or chocolate chips instead of raisins. Use walnuts or pecans in the cake.
- 1 1/2 cups sugar (granulated)
- 1 1/2 cups applesauce
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups flour (all-purpose)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup chopped dates (or raisins)
- 1 cup chopped walnuts (or pecans)
- Garnish: sifted confectioners' sugar or vanilla glaze
Heat the oven to 350 F/180 C/Gas 4.
Butter and flour a 12-cup Bundt pan or two 8 1/2-by-4 1/2-inch loaf pans.
In a large mixing bowl, beat sugar, applesauce, oil, eggs, and vanilla until smooth.
Stir in flour, soda, salt, baking powder, cinnamon, allspice, and nutmeg until well blended.
Fold in dates or raisins and chopped walnuts or pecans.
Pour the batter into the prepared Bundt pan or loaf pans.
Bake in the preheated oven for 45 to 55 minutes or until a wooden pick or cake tester inserted in center comes out clean.
Cool the cake for 10 minutes in pan on rack.
Remove from pan and cool completely on the rack.
Sprinkle with confectioners' sugar or drizzle with vanilla glaze.