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Annabelle White's apple sauce cake

Published: 11:55AM Thursday September 02, 2010

Apple Sauce Cake

425 g - 500 g apple pulp
125 g butter, softened
1 1/2 cups sugar
2 large eggs
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1 cup raisins
1/2 cup chopped nuts

Apple Pulp: Either use a can of apple sauce or prepare your own apple sauce first. Apple pulp is easily prepared in the microwave. Place your sliced and peeled apples in a Pyrex glass container with no water or sugar. Cover and cook on high for 4-5 minutes. Mash with a potato masher and add sugar to taste. For this recipe go lightly on the sugar.

Cake: Cream softened butter with sugar, add eggs and apple pulp. Then add all the shifted dry ingredients and gently fold in the raisins and nuts.
Place in a greased ring tin and bake at 180 deg C for 50 - 60 minutes or until a knife comes out cleanly when testing the cake.

Note: You do not ice this cake, but sprinkle sugar over the top of the cake 20 minutes into cooking for an extra effect or dust with icing sugar after the cake has cooled. Serve with whipped cream and garnish with very finely cut slivers of lemon rind.

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