Applesauce Cake Recipe makes a delicious cake with or without frosting. These cakes were popular in the 1930's and 1940's because of the depression and World War 2, resulting in sugar rationing.
Apple sauce (was two words back then) was substituted for some of the unavailable cane sugar.
Our family and other farmers had an abundance of apples from trees on our farms and in our yards.
Mama stewed apples, unpeeled until they were thick and mushy, added spices and canned them to make cakes and fried apple pies.
The canned apples looked like applesauce does today.
Line a 8" x 8" x 2" square baking pan with parchment paper.
Spray bottom and sides lightly with cooking spray or grease with butter or shortening.
If using butter or shortening, dust lightly with flour. Set aside.
Sift together flour, baking powder, salt, allspice and 1/2 of cinnamon. Set aside.
Dredge raisins in the 2 tablespoons flour and set aside.
In mixing bowl cream butter. Slowly add sugar and cream until light. Stir in vanilla extract.
Add egg and beat until well mixed.
Stir soda into applesauce until foamy. Stir into mixture.
Fold in flour and mix until smooth.
Fold in raisins along with the flour from the dredging.
Spoon batter into baking pan. Smooth top with a spatula making sure to push batter into all corners.
Bake in a preheated 350F. oven 50-55 minutes until cake tests done in center with a knife or toothpick.
Remove from oven and let cool 10 minutes.
While cooling, mix together the powdered sugar and remaining cinnamon.
Sprinkle a little powdered sugar on a cake plate or server.
Remove cake from baking pan, peel off paper and place top side up onto the powdered sugar.
Sift together the sugar and cinnamon mix over top of warm cake and let sit until cool.
Note: Cream Cheese Frosting makes an excellent, creamy frosting if you prefer the cake frosted.