( In September 1966, Peter’s mother, Nancy, arrived to help celebrate his 23rd birthday carrying this cake.  She had flown into Baltimore from Hartford , not just driven across town.  This cake travels well!.  Tootie was Nancy’s housekeeper and the source of many Klock-family-favorite recipes.)



½ cup shortening, Crisco or butter/margarine, 2 sticks, softened, your choice
2 cups sugar
1 large egg
1 ½  cups thick, unsweetened applesauce*
2 ½  cups sifted Gold Medal flour
½  teaspoon salt
½  teaspoon each of cinnamon, cloves, and allspice
1 cup chopped raisins
½  cup chopped walnuts
2 teaspoons soda**
½  cup boiling water

*Blend applesauce after egg.
**Dissolve soda in boiling water and add alternately with the dry ingredients.


  1. Preheat oven to 325° F.

  2. Use angel-cake pan, recommended, or two, deep, 8-nch-round cake pans.   Grease pan(s) well and put waxed paper on bottom.  

  3. Measure flour, then mix with salt and spices.

  4. In bowl of electric mixer, beat shortening or softened butter, then slowly add sugar; blending well.

  5. Add egg; beat.  Blend in applesauce after egg.

  6. Dissolve baking soda in boiling water. 

  7. Slowly add to shortening-sugar-applesauce mixture, alternating between liquid and flour-spice mixture.

  8. Bake at 325° F. for 1 hour 20 minutes (angel-cake pan) and approximately 1 hour 10 minutes for 8-inch round cake pans.

  9. When cool, frost with your favorite white icing, for example a basic buttercream or acream-cheese frosting, see recipe below.



8 ounces cream cheese

6 tablespoons soft, sweet butter

1 teaspoon vanilla extract

2 to 2 ½  cupsconfectioners’ sugar

Combine ingredients and beat until smooth and creamy.


This recipe has been been kitchen tested.

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