i'd rather be baking

This week we’ve been in Utah for six months and can’t quite believe it. I’m not sure if it’s justified but I feel as though somehow we’ve accomplished something. Or I just want an excuse to make cake.

This is just the sort of homegrown cake that doesn’t really need a special occasion. It’s not fancy or glamorous but it sure is delicious. I received this recipe from my grandmother, who used to make it when I was growing up, but it’s originally from an old Betty Crocker cookbook.

One thing that I love about this recipe is that the hardest part is dumping everything into a bowl and turning on your mixer. It really couldn’t be much simpler. I know it may not seem very exciting but trust me on this one, people. Your taste buds have been waiting for something so moist, sweetly delicious, and perfectly spiced.

Applesauce Cake
Betty Crocker’s Cookbook

2 1/2 cups all-purpose flour
1 1/2 cup unsweetened applesauce
1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup water
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1 teaspoon salt
3/4 teaspoon baking powder
2 large eggs
1 cup raisins (optional)
2/3 cup chopped nuts (optional)

Preheat oven to 350°F. Grease bottoms and sides of a 13×9 inch pan or two round pans. I like to line my pans with foil to make the later cutting process easier.

Beat all ingredients except raisins and nuts in a large bowl for three minutes. Stir in raisins and nuts.

Bake 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean.

High-Altitude Notes: Reduce baking soda to 1 tsp and bake for 25 to 30 minutes at 375°F.