We’ve been enjoying my grandma’s applesauce cake at Christmastime every year since my kids were small. It doesn’t feel like Christmas without it. Well this year I’m mostly paleo and mostly sugar free – but I couldn’t stand the thought of having the holiday without Grandma’s cake.
I went and made a happy medium.
Without further ado, here it is. A gluten free, lower in refined sugar (but not sugar free) version of my grandmother’s applesauce spice cake.
Merry holidays indeed.
Oakland Grandma’s Applesauce Spice Cake
Gluten Free Version
1/4 lb butter – soft
1 c. coconut sugar
1 c. golden raisins
1 c. applesauce (I generally use homemade but organic storebought will do)
1 tsp. baking soda (dissolved in 1 TBS hot water)
2 c. Pamela’s Gluten Free Artisan Baking Mix
1 tsp. cinnamon
1/2 tsp. each – salt, allspice, nutmeg
2 Tbs crystallized ginger
1/4 c. bourbon in honor of Grandma who would have a little bourbon sometimes before dinner.
First off, pour your bourbon and a little boiling water over the raisins and ginger crystals and set that aside while you put together the rest of the cake. You want to do this so that the raisins and ginger crystals will soak up the water NOW and not from your cake later on while it’s baking – that will dry it out – plus they absorb some of the bourbon with the water, and that gives the overall flavor of the cake a nice twist.
Cream your butter and coconut sugar together, then add the egg and applesauce and mix well. Sift your dry ingredients together (flour and spices) and add those to butter mixture. Mix very well. Next, stir in the dissolved soda water.
Drain your ginger crystals and raisins – DO NOT DISCARD RAISIN WATER – and add those to the cake. Stir well.
The Pamela’s mix tends to be a little bit dry and it absorbs moisture quickly – I have found that I usually need to add a little more liquid than most recipes ask for to get the right consistency. Use the raisin water/bourbon mixture for this purpose. I let it sit for a couple of minutes and then check a second time, and generally have to add a little more at that point. This stuff really sucks it up.
Pour your cake batter into a well lubed bundt pan, and bake at 350 for around 40 minutes, or until a knife comes clean after you stick it in the cake. Let that cool for a bit, then release from pan and let it cool completely on a rack.
1/2 cube room temp butter
4 TBS hot strong coffee
4 TBS cocoa powder
2 c. powdered sugar
Cream sugar and butter, while your cocoa is dissolving in the hot coffee. Add that to the butter mixture and mix well. Use this to ice your cake.
YUM. Yum yum yummity yum yum.
And for folks who are not paleo or gluten free? Here you go. The original ingredients/proportions. Make as above, though you will probably not need the extra liquid. The icing is the same.
1/4 lb butter, soft
1 c. regular sugar
1 c. golden raisins (soak as above)
1 c. applesauce
1 tsp baking soda dissolved in hot water
2 c. King Arthur Flour all purpose baking flour (this is the best flour around, imo)
1 tsp cinnamon
1/2 tsp each – salt, allspice, nutmeg
2 TBS crystallized ginger
1/4 c. bourbon