Course Dessert


  • 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.
  • Preheat oven to 325° F.
  • Use angel-cake pan, recommended, or two, deep, 8-nch-round cake pans. Grease pan(s) well and put waxed paper on bottom.
  • Measure flour, then mix with salt and spices.
  • In bowl of electric mixer, beat shortening or softened butter, then slowly add sugar; blending well.
  • Add egg; beat. Blend in applesauce after egg.
  • Dissolve baking soda in boiling water.
  • Slowly add to shortening-sugar-applesauce mixture, alternating between liquid and flour-spice mixture.
  • Bake at 325° F. for 1 hour 20 minutes (angel-cake pan) and approximately 1 hour 10 minutes for 8-inch round cake pans.
  • 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.


( 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.)
This recipe has been been kitchen tested.
Keyword Cakes, Desserts