Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Applesauce Spice Cake 3.1 (180) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 14, 2021 Print Rate It Share Share Tweet Pin Email Servings: 12 Martha adapted this applesauce spice cake recipe from one in her first book, Entertaining. Ingredients 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 Directions 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. 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. Remove from oven and let cool in pan 5 minutes before turning out onto a wire rack to cool completely. Bryan Gardner Rate it Print