Applesauce Spice Cake


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


  • ¾ cup (1 ½ stick) unsalted butter

  • 1 ½ cup firmly packed light-brown sugar

  • 2 large eggs

  • 1 ½ cup raisins

  • 1 ½ cup currants

  • 1 ½ cup coarsely chopped walnuts

  • 2 ⅔ cups cake flour

  • ¾ teaspoon coarse salt

  • ¾ teaspoon ground cloves

  • 1 ½ teaspoon baking soda

  • 1 ½ teaspoon ground cinnamon

  • ¾ teaspoon freshly grated nutmeg

  • 1 ½ 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.

    Bryan Gardner
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