Cinnamon-Applesauce Cake With Eggnog Whipped Cream

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The recipe for applesauce cake is more than a century old. Early recipes for this dessert call for raisins and walnuts. Recent recipes appear to be a cross among applesauce cake and spice cake. One things is positive: apples and cinnamon are an enduring aggregate.

Like its cake cousin, the recipe for spice cake is extra than a century antique. Some recipes include raisins, currants, and English walnuts. Unfortunately, some family contributors may be allergic to walnuts.( My daughter is very allergic to them and I’ve in no way been a large fan of raisins.) Cinnamon-Applesauce Cake with Eggnog Whipped Cream may be the solution in your dessert quandary.

Fannie Merritt Farmer includes recipes for spice cake and applesauce cake in her well-known cookbook, The Boston Cooking School Cook Book, first published in 1896. Her e-book became a satisfactory-seller, has been reprinted dozens of times in hardcover and paperback. Today, it’s known as the Fannie Farmer Cookbook. Farmer’s recipe for applesauce cake would not contain any liquid; the applesauce presents the important SmartWhips moisture. Updated recipes for this dessert include applesauce, milk, buttermilk, or apple juice.

You could make this dessert days beforehand. If you add 0.35-ounce packet of stabilizer to the sauce, you may make it in advance of time as well. Here’s the recipe, simply in time for the holidays.


2 half of cups all-reason flour (the pre-sifted type)

15-ounce jar of cinnamon applesauce

1 1/4 cups granulated sugar

2/3 cup soft butter or margarine

1/3 cup buttermilk

2 large eggs, room temperature

2 tsp. Baking soda

half of tsp. Cinnamon

half tsp. Nutmeg

half of tsp. Salt

1 Granny Smith apple, peeled and grated


half of cup whipping cream

three/4 cup powdered sugar

1/four tsp. Nutmeg

three Tbsp. Eggnog


Heat oven to 350 ranges. Grease and flour a thirteen” x nine” baking pan. Combine all elements, with the exception of the grated apple, in a massive mixing bowl. Using an electric powered mixer, beat on low pace beat till mixed. Continue beating for about three mins. Fold grated apple into batter. Pour batter into baking pan and bake for 40-45 mins, or until the cake begins to pull away from the pan. Cook cake on twine rack.

While the cake is baking make the eggnog topping. Pour whipping cream into small bowl. Using an electric powered mixer, beat cream till is starts offevolved to thicken. Add powdered sugar and nutmeg. Beat until soft peaks shape. Fold in eggnog. Cover and relax till wished. Cut cooled cake into squares. Top each serving with a dollop of eggnog sauce and garnish with sprinkles. Makes 12 servings.