Applesauce Cake

Name: Applesauce Cake
Ingredients: 1 cup shortening; 2 cups sugar; 2 eggs, well beaten; 2 cups applesauce; 3 1/2 cups sifted flour; 3 tsp. cinnamon; 5 tsp. cloves; 2 tsp. allspice; 1 tsp. salt; 2 tsp. nutmeg; 2 tsp. baking soda

From Recipes from our hearth, 1960

Frost with butter cream icing or serve plain or with whipped cream.

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

5067Calories

43 gProtein

761 gCarbs

219 gFat

Full nutrition (34 nutrients)

Calories5067 kcal

Protein43 g

Carbohydrates761 g

Fiber5.8 g

Sugars447 g

Total Fat219 g

Saturated Fat1.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium5434 mg

Potassium1154 mg

Calcium200 mg

Iron23 mg

Magnesium164 mg

Phosphorus474 mg

Zinc3.2 mg

Copper0.9 mg

Manganese9.8 mg

Vitamin D0 mcg

Vitamin C178 mg

Vitamin A2.4 mcg

Vitamin E1 mg

Vitamin K16 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)26 mg

Folate610 mcg

Choline4.8 mg

Caffeine0 mg

Water389 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 6. The excerpt below is the record exactly as published.

APPLESAUCE CAKE 1 cup shortening 2 cups sugar 2 eggs, well beaten 2 cups applesauce Raisins and/or nuts if desired Sift together: 3 $ cups sifted flour 3 tsp. cinnamon 5 tsp. cloves 2tsp. allspice 1 tsp. salt 2tsp. nutmeg 2tsp. baking soda Cream shortening, add sugar gradually; continue beating until light and fluffy. Add eggs and continue 24 CAKES beating. Stir in applesauce. Add sifted dry ingredients, stirring only enough to blend well. Add raisins, nuts in amounts desired. Pour into greased and floured tube pan. Bake 50 to 60 minutes in 350 degree oven or until cake springs back when touched. Cool in pan 5 minutes, remove and continue cooling on rack. Frost with butter cream icing or serve plain or with whipped cream. Miss Sandra Williams BLACKBERRY CAKE 1 scant tsp. salt 2tsp. soda 1 cup shortening 1 tsp. baking powder 2 cups sugar 3 eggs 1 $ cups sour milk 1 cup blackberries or 4 cups sifted flour raspberries 1 tsp. cloves 1 tsp. nutmeg

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