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Today's recipe is a great cake to make for the kids' lunches, or to keep around for flavorful snacking.
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This is excellent for lunch boxes or bridge clubs and everything in between. It's moist, tender and redolent of a tempting array of spices. I am told that the title translates to "We do not have Rancho Applesauce Cake", which makes sense because, once you make this cake, it won't be around for long.
- 2-1/2 cups all-purpose flour
- 1-1/2 cups sugar
- 1 tablespoon corn starch
- 1 tablespoon cocoa
- 1 rounded teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup raisins
- 1/2 cup vegetable oil
- 3 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 2 cups applesauce
- Preheat oven to 350°F. Grease a 9x13-inch pan.
- In a large bowl, sift together the flour, sugar, corn starch, cocoa, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. In a separate bowl, combine the eggs, oil, vanilla and applesauce.
- Make a well in the center of the dry ingredients, and pour in the applesauce mixture. Blend well. Stir in the pecans and raisins.
- Pour batter into the prepared pan, and bake at 350°F for 35 minutes, or until cake tester comes out clean when inserted in center of cake.
The serving dishes in our photograph are Fiesta dinnerware.
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