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Apple Sauce Cake
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Mix ingredients as listed
Modern guidance to help you succeed with this vintage recipe
The baking soda reacts with the natural acidity in unsweetened applesauce to create carbon dioxide, leavening the cake without eggs. The applesauce serves triple duty: providing moisture, binding the ingredients, and contributing pectin that helps create a tender crumb. The high proportion of warm spices masks any slight metallic taste from the soda while complementing the fruit flavors, and the butter creates a rich, tender texture despite the absence of eggs.
This cake actually improves after 24 hours as the spices bloom and the crumb becomes more tender. Wrap tightly in plastic wrap and store at room temperature for up to 3 days before serving. The cake can also be frozen for up to 3 months; wrap in plastic, then aluminum foil, and thaw at room temperature.
Store the cooled cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 5 days. The applesauce keeps the cake remarkably moist. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Bring to room temperature before serving for best flavor and texture.
AI-generated tips from Chef Cecil's culinary database
This cake actually improves after 24 hours as the spices bloom and the crumb becomes more tender. Wrap tightly in plastic wrap and store at room temperature for up to 3 days before serving. The cake can also be frozen for up to 3 months; wrap in plastic, then aluminum foil, and thaw at room temperature.
Store the cooled cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 5 days. The applesauce keeps the cake remarkably moist. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Bring to room temperature before serving for best flavor and texture.
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