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Applesauce Spice Cake

Martha adapted this recipe from one in her first book, Entertaining.

  • Servings: 12
Applesauce Spice Cake

Photography: Bryan Gardner

Source: Martha Bakes


  • 3/4 cup (1 1/2 stick) unsalted butter
  • 1 1/2 cup firmly packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cup raisins
  • 1 1/2 cup currants
  • 1 1/2 cup coarsely chopped walnuts
  • 2 2/3 cups cake flour
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon ground cloves
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 1 1/2 cup thick applesauce, warmed


  1. Preheat oven to 350 degrees. Butter and flour a 12-cup nonstick Bundt pan. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; add eggs and beat well.

  2. Combine the raisins, currants, and walnuts in a small bowl. Sprinkle with a tablespoon of flour and toss to coat to prevent sinking during baking. Whisk remaining flour with other dry ingredients in a medium bowl. Beat flour mixture into butter mixture alternating with applesauce. Reduce to low speed and beat in raisins, currants, and nuts. Pour batter into prepared pan and bake until a cake tester inserted into the center comes out clean, about 60 minutes.

  3. Remove from oven and let cool in pan 5 minutes before turning out onto a wire rack to cool completely.

Reviews (3)

  • sharon44 14 Mar, 2015

    Really disappointed. I baked the cake for 5 m less than called for and it was/is, as other reviewers noted, very crumbly. Typically, I share my baked goods with neighbors but not this time. It also has way too many currents/raisins. I will not be making this again. I will try her lemon bundt cake next.

  • JBSCarolina 14 Feb, 2015

    I followed the recipe exactly and, like the other reviewer, it is definitely crumbly and barely holds together when it is sliced. The overall texture is fine and flavor is absolutely outstanding so I may make it again and add an egg to see if it will hold together a little better.

  • anngpal 18 Jan, 2015

    I made this recipe three times and used the Nordic bunt pain featured.
    The three cakes were crumbly. Such a disappointment!

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