Why, Indeed

Brooke noticed that I haven't posted the Applesauce Cake recipe. Considering how obnoxious I've been about it, that is quite a glaring omission.

Please note that as we do not like nuts and raisins inside our pastries the recipe notably leaves them out. If you are otherwise inclined you can, of course, add such things. (Eeww).


Lorraine's Applesauce Cake

1/2 cup unsalted butter, room temperature
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg pinch of cloves
½ teaspoon powdered ginger
2 cups applesauce

Preheat oven to 350 degrees F.

In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.

In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out.

To serve dust with powdered sugar or frost with Gingered Vanilla Buttercream Icing.

Gingered Vanilla Buttercream Icing

3 c. confectioner’s sugar
1 c. butter, softened to room temperature
1 t. vanilla extract
1-2 T. whipping cream
¼ candied ginger, chopped up fine

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla, 1 T. cream and the ginger and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreadable consistency.