2 cups all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking soda
1/2 cup vegetable shortening
1/8 cup unsweetened Dutch process cocoa
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups unsweetened applesauce
3/4 cup raisins (optional)
3/4 cup walnuts (optional)
3/4 cup dried dates or prunes, chopped (optional) or:
3/4 cup mincemeat (optional)
Maple Butter Frosting (see recipe below), Optional
Confectioners' sugar, Optional
Preheat oven to 350° F.
Spray a 9 or 10-inch bundt pan or two 9x5-inch loaf pans with vegetable oil spray.
In a medium size bowl, mix together the flour, the salt and the baking soda. Set aside.
In a large bowl of an electric mixer, cream the shortening with the cocoa and spices; gradually add sugar until fluffy.
Add the eggs one at a time, mixing just to incorporate them after each addition.
At low speed, add the flour mixture, alternating with applesauce. Fold in the raisins, walnuts, dried dates or prunes (if using) or the mincemeat.
Bake in prepared bundt pan or two loaf pans for 55-60 minutes. Cool cake on rack, and frost with maple butter frosting, or dust cake with confectioners' sugar when completely cooled.
Makes one 9 or 10-inch bundt cake, or two 9x5 inch loaves.
Maple Butter Frosting
This frosting is the perfect finish for this chocolate applesauce cake. It's also a tasty and slightly different frosting for other fruit-flavored or white cakes. Remember to use real maple syrup; artificial maple syrup (pancake syrup) will not work.
1/3 cup butter or solid vegetable shortening
1 pound sifted confectioners' sugar
3/8 cup real pure maple syrup
1 tsp. vanilla extract
Blend butter or shortening and sugar in mixer or food processor. Add vanilla and maple syrup, and beat until very smooth. Spread over cake.
Frosting will ice a 2 layer cake, one 13x9 oblong cake, 2 loaf cakes, or one bundt cake.
Date: September 8, 2002