I am thinking of making this for Thanksgiving, as a change from pie. It’s a very moist cake, rich and full of flavor. You can make this with applesauce, pear sauce, quince compote, even puréed winter squash (for those who must have a pumpkin dessert at Thanksgiving).
2/3 c raisins or other dried fruit, chopped up if necessary
1 1/2 c flour, white, whole grain, or a combination, plus extra for pan
2 t baking soda
1/4 t salt
1 T ground cinnamon
1/2 t ground nutmeg
1/3 c cocoa powder, plus extra for pan
1/2 c butter (1 stick), softened
1 c sugar
2 c applesauce or pumpkin purée
1/2 c chopped walnuts or pecans
1. Soak raisins in boiling water to cover for about 5 minutes. Drain and reserve. Preheat oven to 350°F. Grease a 10-inch spring form pan or other similar-sized baking pan. Dust with cocoa powder or flour. Set aside.
2. Combine (or sift together) flour, baking soda, salt, cinnamon, nutmeg, and cocoa. Set aside.
3. In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time. Stir in the applesauce. Add the flour mixture, in thirds, mixing well after each addition. Stir in the raisins and nuts. Scrape batter into prepared pan.
4. Bake for an hour, perhaps even longer, up to 80 minutes, depending on your oven. A toothpick inserted into the center should come out clean. Let cool in the pan for 10 minutes, the remove from pan and let cool completely. Great with whipping cream, crème fraîche, ice cream…