She Strengthens

Indulge in the Flavors of Holland with This Moist Applesauce Cake

Are you ready to treat your taste buds to a delightful Dutch experience? Look no further than this scrumptious Applesauce Cake, infused with the warmth of cinnamon and nutmeg, and the sweetness of buttermilk and applesauce.

A Perfect Treat for Any Time of Day

Enjoy this cake with a steaming cup of coffee for breakfast or as a satisfying afternoon snack. For an added touch of indulgence, top it with a drizzle of maple syrup or Dutch stroop syrup.

Elevate Your Cake Game with Brandied Raisins

If you’re feeling adventurous, plan ahead and make this cake with brandied raisins. The recipe works beautifully with cranberries or apricots too! Simply soak the fruit in a mixture of brown sugar, water, and brandy for at least three months to create a rich, fruity flavor.

Get Ready to Bake

This easy-to-make cake requires only 15 minutes of active time and yields a stunning Bundt cake that’s perfect for any occasion.

Ingredients

For the cake:

• 1 cup granulated sugar
• 2 eggs, beaten
• 1 cup unsweetened or homemade applesauce
• 1 cup buttermilk
• 2 tablespoons melted butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup raisins
• 2 tablespoons confectioner’s sugar

For the brandied raisins:

• 1 cinnamon stick
• 8 whole cloves
• 1/2 cup brown sugar
• 1 cup water
• 3 cups sultana raisins
• 2 1/2 cups brandy

Let’s Get Baking!

To make the brandied raisins, combine sugar, water, and spices in a saucepan and bring to a boil. Add raisins, cover, and let sit for 10 minutes. Stir in brandy and pour the mixture over cinnamon stick and cloves in a jar. Seal and store for at least 3 months.

To make the cake, preheat your oven to 325°F and grease a Bundt pan. Beat together sugar, eggs, applesauce, buttermilk, and melted butter. Whisk together flour, baking soda, cinnamon, nutmeg, and salt. Fold dry ingredients into wet ingredients and stir until just moistened. Fold in raisins and spoon the batter into the prepared Bundt pan. Bake for 40-45 minutes, then cool and dust with confectioner’s sugar.

Recipe Inspiration

This recipe is courtesy of Dutch Feast by Emily Wight, published by Arsenal Pulp Press 2017. Photo by Tracey Kusiewicz / Foodie Photography.