With the weather being cooler today, I decided to take a chance on heating up the oven. I'm making what I like to call a snack cake. These are made in a 13x9 inch pan. I do not frost a snack cake. At the most, I will dust it with some powdered sugar which makes it a great take along cake to a picnic or packed in a sack lunch. However, if you'd like to frost this one, a good choice would be my cream cheese frosting on Mom's Carrot Cake.(May 2011)
Serves 16
1 cup softened butter(2 sticks)
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 eggs
1 teaspoon vanilla
1 1/2 cups sugar
1 1/2 cups unsweetened applesauce
1/2 cup buttermilk
1/2 cup raisins
Preheat oven to 375. Spray a 13x9 inch pan with baking spray. In a medium sized bowl mix together the flour, baking soda, cinnamon, ginger, nutmeg and cloves. In a large bowl with an electric mixer, beat the butter and sugar until fluffy, scraping down the side of the bowl. Add the eggs one at a time. Add the vanilla and continue to mix. Mix in half the dry ingredients, add the applesauce and the rest of the dry ingredients. Lastly add the buttermilk and raisins.
Pour batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
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