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Golden Apple Sauce Pound Cake

Serves 12-14


2 cups golden or yellow raisins, plumped and chopped
1 cup unsalted margarine (or oil), room temperature
1 3/4 cups sugar
5 eggs
1 2/3 cup apple sauce
1 1/2 teaspoon vanilla
2 teaspoons lemon zest - grated finely
3 cups all-purpose flour
1 1/2 teaspoons bking soda
1/2 teaspoon Clabber Girl Baking Powder
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
pinch mace
1/2 teaspoon fresh nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger


Preheat oven to 350 F. Generously grease a nine inch tube or 12 cup Bundt pan.

Plump raisins and coarsely chop. Set aside.

In a mixing bowl, cream the margarine until light. Add the sugar, blending well. Add the beaten eggs a bit at a time, scraping bowl occasionally until they are all incorporated. Stir in vanilla and lemon zest. In another bowl, stir together dry ingredients. Add to batter, alternating with apple sauce, blending on slow speed of mixer. Fold in chopped raisins.

Pour batter into prepared pan. Bake until cake tests done, about 60-65 minutes. Let cake cool well in pan before inverting. Sprinkle with sifted icing sugar before serving.


Moist and golden, replete with apples, butter, and a gentle touch of spice.