But this snack cake is also perfect as is, seriously! Dense but not heavy, a nice balance of spice in the applesauce batter, those raisins bathed in a little whiskey bath don't hurt either! Then we can talk about the toasted walnuts, yep this is good cake!
Raisin and Walnut Snack Cake
adapted from: Vintage Kitchen
Makes a 9X13 cake
1 - 2 T whiskey or burbon
enough water to measure 1/3 c
2 c raisins
Measure whiskey into the bottom of a 1/3 c measure, add water until full. Pour into medium sauce pan, add raisin. Bring to a boil, stir well. Cover pan, turn off heat and let raisin sit on the warm burner until cool to the touch. When ready...
2 c flour OR 1 c all purpose flour and 1 c whole wheat flour
1 T cornstarch
2 t baking soda
1 t cinnamon
a few grating of fresh nutmeg or 1/8 t ground
1/2 t salt
1 T cocoa
Whisk together all dry ingredients. Set aside.
1/2 c soft butter
1 c sugar OR 1/2 c sugar and 1/2 c brown sugar
1 1/2 c applesauce
2 c walnuts, toasted and chopped coarse.
Beat butter until creamy, beat in sugar. Beat in eggs, one at a time, beating well after each addition. Add dry ingredients to the bowl, mix in 1 c of the applesauce. Add remaining applesauce and the raisins (including any leftover liquid), mixing well. By hand stir in the walnuts. Pour into prepared pan. Bake 40-50 minutes or until done in your oven.
If desire, sift powdered sugar over the top.
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