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Applesauce Cake

Applesauce Cake
Gluten-Free Baking and More, March 2006.
Name: Applesauce Cake
Description: This wonderful cake recipe comes from Sherri R. of Mount Airy, NC. While converting this recipe from Sherri’s original, I kept thinking it would be ideal for March’s newsletter. Why? Well, the cake combines raisins, nuts, applesauce and, even, maraschino cherries. It isn’t quite a fruitcake and it isn’t exactly a light applesauce cake. I came to think of it as a bridge to spring. And what better month to enjoy this cake than March? Many thanks to Sherri for sharing this recipe! Please, send in your favorite recipes! I love the challenge of converting recipes. Send your recipes to
Ingredients: Dry Ingredients

1 1/2 cups white rice flour

1/2 cup sweet rice flour

1/2 cup cornstarch

1/2 teaspoon xanthan gum

1 1/2 teaspoons ground allspice

1 1/2 teaspoons baking soda

3/4 teaspoon salt

Wet Ingredients

1 1/2 cups golden raisins

3/4 cup solid vegetable shortening

1 1/2 cups granulated sugar

2 large eggs

1 1/2 cups unsweetened applesauce

3/4 cup chopped pecans

1 cup maraschino cherries, drained, halved, and patted dry with a paper towel
  1. Preheat oven to 325° F. Grease and rice flour a 10-inch bundt pan.

  2. In a medium mixing bowl, whisk together dry ingredients. Remove about 1/2 cup of the flour mixture. In a separate bowl, toss the raisins with the 1/2 cup of flour mixture. Set aside the dry ingredients and flour coated raisins.

  3. In a large mixing bowl, cream together shortening and sugar, about 30 seconds. (Use medium-high speed with a handheld mixer or medium speed with a stand mixer.) Add eggs and blend until smooth.

  4. Add flour mixture and applesauce and blend for 1 minute. (Use medium speed with a handheld mixer or medium-low speed with a stand mixer.)

  5. Using a wooden spoon, stir in pecans, raisins and cherries.

  6. Pour batter evenly into the prepared pan and bake for approximately 1 hour to 1 hour and 20 minutes or until a cake tester/toothpick inserted into the center of the cake comes out clean.

  7. Remove pan from oven and allow cake to cool in the pan for 7 minutes.

  8. After 7 minutes, turn cake out onto a wire rack to cool completely.

  9. Once cake is cooled completely, dust with powdered sugar, if desired.

    Makes 1 10-inch bundt cake
Created By: Elizabeth Barbone
Baker's Note

I don't bother using a knife to halve my cherries. I pull them apart at the "pit hole" with my fingers. Sure my fingers get a bit red, but the job goes quickly.

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.