2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
2 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce (unsweetened)
1 1/2 cups shortening (such as Crisco)
1/2 cup cider (sweet or hard cider)
3/4 cup raisins* (see note below)
3/4 cup chopped dates (optional)
1/2 cup chopped walnuts
Whipped cream or Clotted cream
Preheat oven to 350 degrees F (180 C). Grease and lightly flour a 10-inch tube or bundt pan.
Sift dry ingredients into mixing bowl. Drop in shortening. Add applesauce and cider and mix with electric mixer. Add eggs and mix again. Stir in raisins and dates and chopped nuts. Batter will be stiff. Pour into prepared tube or bundt pan. Bake in preheated 350 degree F (180 C) oven for 1 hour. Remove to wire rack, let cool for 15 minutes, and invert onto rack to cool completely. Before serving, dust with confectioners' sugar if desired, and serve with whipped cream or clotted cream.
Makes 10-12 servings.
I used a great new product by Sun-Maid for the raisins in this recipe. They're called Baking Raisins-Extra Moist for Better Baking. They come in a 6-ounce (1 cup) package and work perfectly with this recipe. You should be able to find them at your local supermarket. I highly recommend them. They really work well for baking, not dry, just moist and delicious!
Photograph taken by Diana Baker Woodall© 2005
Date: November 24, 2005