This is excellent for lunch boxes or bridge clubs and everything in between. No Tenemos Rancho Applesauce Cake is a moist, tender and redolent of a tempting array of spices. I am told that the title translates to “There’s no Rancho Applesauce Cake”, which makes sense because, once you make this cake, it won’t be around for long.
Ingredients
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2-1/2 cups all-purpose flour
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1-1/2 cups sugar
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1 tablespoon corn starch
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1 tablespoon cocoa
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1 rounded teaspoon cinnamon
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1/4 teaspoon nutmeg
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1/4 teaspoon ground cloves
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1 teaspoon baking soda
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup chopped pecans
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1 cup raisins
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1/2 cup vegetable oil
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3 eggs, slightly beaten
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1 teaspoon vanilla extract
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2 cups applesauce
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- In a large bowl, sift together the flour, sugar, corn starch, cocoa, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. In a separate bowl, combine the eggs, oil, vanilla and applesauce.
- Make a well in the center of the dry ingredients, and pour in the applesauce mixture. Blend well. Stir in the pecans and raisins.
- Pour batter into the prepared pan, and bake at 350°F for 35 minutes, or until cake tester comes out clean when inserted in center of cake.
Notes
We have frosted this cake with panocha frosting. Remember you can buy these spices fresh, in bulk, at Central Market or Whole Foods Market.
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