To make the applesauce required for this recipe, wash, quarter and core 1 lb of apples, and put them in a saucepan with about 1/4 cup of water. Simmer the apples until tender, then puree them through a vegetable mill. To make one 6-by-12-inch cake.


  • 1/4 oz. package active dry yeast
  • 1/3 cup tepid sweet cider
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 cup applesauce
  • 2 cups mixed whole-grain flours such as rye, buckwheat, corn, oatmeal, wheat
  • 1/4 tsb. salt
  • 1 cup dates, pitted and chopped
  • 1 cup chopped nuts (1/4 lb.)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1 tsp. nutmeg


Soften the yeast in the tepid cider. Mix the honey, oil, egg and applesauce, and combine with softened yeast. Stir in the flour and the salt., then add the remainder of the ingregients. Blend them thoroughly. Turn the batter into a buttered and floured loaf pan. Cover the pan and set in a warm place to let the cake raise for 30 minutes. Bake the cake in a preheated 350 degreeF oven for 45 to 55 minutes, until a tester inserted in the middle comes out clean.

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Submitted 6/13/05.
Source: The Natural Foods Cookbook
Submitted By: Rick Smith
Applesauce Cake