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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Found in the All*You Magazine from March 2009. A nice moist cake with the fun of a pretty glaze. I've made this with both raisins and dried cranberries and they both work really well. Feel free to use what suits your tastebuds the best. It is a great cake to have when you expect company as it is light and goes great with a mug of coffee. Ingredients:
8 tablespoons unsalted butter, room temperature |
1 cup sugar |
1 large egg, room temperature |
1/2 teaspoon baking soda |
1 cup unsweetened applesauce (thicker is better) |
2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon clove |
1/4 teaspoon nutmeg |
1/2 cup raisins (or dried cranberries) |
6 tablespoons fresh lemon juice |
2 cups confectioners' sugar |
Directions:
1. Preheat oven to 350F and butter a 9x5 loaf pan and line bottom with parchment paper and butter paper. (This makes removing it from the pan so much easier).
2. Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg.
3. Stir baking soda into applesauce in a separate bowl.
4. Mix dry ingredients together.
5. Add dry ingredients in to butter mixture alternating with the applesauce. Mix just until blended well - don't overmix or the cake will be dense.
6. Gently stir in raisins.
7. Pour batter into pan and bake until top springs back when pressed - about 50 minutes (check at 45 minutes).
8. Cool in pan on a wire rack for 10 minutes then turn out onto the rack to cool completely.
9. Make glaze by mixing the lemon juice with the confectioner's sugar until smooth. Spoon glaze over the cooled cake and let set up before serving.
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