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Applesauce Cakes Recipe

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This recipe for Applesauce Cakes, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Ising
Added: Sunday, December 17, 2006


2 1/2 cups of raisins
2 1/2 cups chopped walnuts
1 cup shortening
2 cups dark brown sugar
2 cups applesauce (liquid measure)
4 eggs beaten
4 cups flour
2 tsp cinnamon (heaping)
1 tsp salt
1 tsp cloves (heaping)
1 tsp nutmeg (heaping)
2 tsp baking soda

Note: this recipe should be prepared using a a heavy duty mixer on a stand. Peg uses a Kitchen-Aid mixer.

Preheat oven to 350
Cover raisins with water for about 1/2 hour.
Cream shortening and brown sugar in mixer at slow to medium speed. (Peg sets her mixer at 4 on a 1 to 10 scale)
Add eggs; mix until fluffy.
Put flour, cinnamon, salt, cloves, nutmeg and soda into a sifter.
Drain raisins.
Sift 1/2 of flour and spices into mixer bowl; add 1/2 raisins, nuts and applesauce. Mix. Repeat.
Pour into pans which should never be more than half full. (See pan prep below)
Bake 50 to 60 minutes.

Pan preparation: Using either 4 loaf pans or 8 mini loaf pans grease pans with shortening & line bottom of pans with parchment paper.

Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This recipe came to Peg from her Mother-in-Law, Mary Catherine Ising (1918 - 2001). Over the years Peg has brought it up to date with some different ingredients, quantities and techniques so that it is now, in my opinion, the perfect Christmas pastry. Dick




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