Applesauce Raisin Cake Recipe

Category Fruit
Applesauce raisin cake is a delicious treat your whole family will enjoy. This is a page about applesauce raisin cake with butter cream icing.


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I just made this for the first time this weekend. I wanted to make my usual apple cake, but did not have any fresh apples in the house. I did have 2 cans of applesauce, so I decided to make an applesauce cake. I figured it should use the same or close to the same ingredients as my apple cake recipe.


  • 1-3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened
  • 3 large eggs
  • 1 tsp vanilla
  • 1-2/3 cup unsweetened applesauce
  • 2-1/2 cup cake flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup plump raisins
  • 1/2 cup walnuts, chopped (opt)
  • Butter Cream Icing
  • 2 Tbsp butter, melted
  • 1/4 cup milk or creamer
  • 2 cups powdered sugar (confectioner's)
  • 1/2 tsp vanilla


  1. Preheat oven 325 degrees F. Prepare your bundt cake pan with spray oil and flour.
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  3. In a mixing bowl, add the sugar, brown sugar, melted butter, eggs, vanilla and applesauce. Mix with an electric mixer for 2 minutes until smooth and creamy.
  4. In a second bowl, add your flour, cinnamon, nutmeg, allspice, salt and baking soda. Stir it well.
  5. With the electric mixer, add the flour to the wet ingredients until all is mixed well.
  6. Add the raisins and nuts. Fold them into the batter with a spoon.
  7. Pour the batter evenly in the bundt cake pan. Place in the center of the oven and bake for 60 minutes, or until a tooth pick comes out dry. While the cake is baking, you should be making your icing.
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  9. To make the icing melt the butter in a saucepan. With a whisk, rapidly mix in the powdered sugar, milk and vanilla. Whisk this fast for a creamy texture. If too thin, add more powdered sugar, until you get a nice thick icing.
  10. Let the cake set until warm. Then turn the cake over onto a cake dish.
  11. Pour icing over a warm cake. Quickly refrigerate to harden the icing.
  12. You can serve this about fifteen minutes after it has been refrigerated. The cake will be still warm and the icing set. It really tastes yummy! It tastes like a cinnamon bun to me.
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