Cook's Corner: Recipes contain surprises

Published 11:04 am Wednesday, September 6, 2006

By By Lisa Tindell
I once thought that applesauce was just for children. I guess the main reason I thought that is because I don't really care for it. (Lord I hope my son doesn't read this.)
I have been surprised to learn, however, that using applesauce in cake recipes can make for a very moist cake. As a matter of fact, if you're planning on substituting applesauce for eggs in your baking recipes, there are people in the vegetarian community that recommend using one-fourth cup applesauce per egg you are replacing.
You may not get the same results, but it will be tasty enough and very moist.
I got carried away with that, but the reason I was even thinking about applesauce is because a reader of this column had asked for help in finding a good applesauce cake recipe. I hope I've found one that will fit her needs.
Jeanette, these are for you.
Applesauce Cake
3 cups all-purpose flour
3 tsp. baking powder
2 tsp. baking soda
One-half tsp. salt
2 tsp. ground cinnamon
4 eggs
2 cups white sugar
1 and one-half cups vegetable oil
2 cups applesauce
1 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Boy, that recipe sounds a little complicated. I do love a good cake, but I also like easy. If you like easy as much as you like good, this next recipe is bound to be a winner.
Easy Applesauce Cake
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
One-half tsp. ground nutmeg
One-half tsp. ground cinnamon
1 cup applesauce
One-fourth cup vegetable oil
4 eggs
One-half cup water
Preheat oven at 350 degrees. Grease and flour three 8×4 inch loaf pans. In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add the applesauce, oil, eggs and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans. Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
If you're looking for an applesauce cake that is a little out of the ordinary, this next recipe is probably just what you need. The name is pretty long though. I'm thinking it would be easier to call it a Fruity Drunk Cake.
Rum cranberry raisin applesauce Bundt cake
2 and one-fourth cups all-purpose flour
1 tsp. baking soda
One-half tsp. salt
1 and one-half tsp. ground cinnamon
One-fourth tsp. ground allspice
One-half cup butter, softened
One-fourth cup white sugar
Three-fourths cup packed brown sugar
2 eggs
One-third cup dark rum
1 tsp. vanilla extract
1 and one-fourth cups applesauce
1 cup dried cranberries
Glaze ingredients:
3 tbsp. butter, melted
One-fourth cup packed brown sugar
1 cup confectioners' sugar
2 tbsp. dark rum
Preheat oven to 350 degrees. Spray 9 or 10 inch Bundt-type pan lightly with cooking spray and dust with flour. In a medium bowl, combine flour, baking soda, salt, cinnamon, and allspice. In a large mixing bowl, cream one-half cup butter, white sugar, and three-fourths cup brown sugar. Mix in eggs, one-third cup rum, and vanilla. Mix in flour mixture in three additions alternately with applesauce, ending with flour. Stir in dried cranberries. Spoon batter into prepared pan. Bake in preheated oven for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Cool cake in pan for 15 minutes, remove from pan, and cool completely on a wire rack.
For glaze: In a small saucepan, melt 3 tablespoons butter. Stir in one-fourth cup brown sugar, confectioners' sugar, and 2 tablespoons rum. Heat until smooth; if mixture is too thick, add water and maybe a little more rum. Drip glaze over cooled cake.
I hope you enjoy these recipes. It makes me a little prideful when I hear comments about how much you enjoy these recipes.
I got so many comments about last week's bread pudding column, that I was excited to know that I had given you something you enjoyed seeing and possibly trying. I do love to hear from ya'll. When you tell me what you think, it keeps me on my toes.
Don't forget to email your recipes, ideas and tips. You can send them to me at or you can give me a call at 867-4876.
I do love to share your ideas with our readers. Everyone can learn something from a great cook.
Until next week, Happy Cooking!

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