Jean, I think the salad shooter would be a great short-cut for you!
Caramel Apple Jam Recipe (Featured on Front Page of Etsy)
- Thread starter vfem
- Start date
Thats what I was thinkin, with fibro, nerve damage in my left arm and 3 different types of Arthritis I really need to think of those short cuts.
So I made this jam today. Instead of all the sugar I used 2 cups of regular granular Splenda and 1/2 cup of Brown Sugar Splenda Blend. It seems to have worked well ( I also used a sugar free pectin). It's just the right sweetness to me, and I can't imagine adding 5 cups of sugar to six cups of apples!
Did anyone else have to add extra water??? I had to end up adding about three cups all together. I used red Delicious apples. Not my first choice but it's what I had.
This would be really great served over hot spice cake and ice cream.... sugar free for me!!
.....what did you say inner treat monster? There's still time today to make a spice cake and there is ice cream in the freezer???
Did anyone else have to add extra water??? I had to end up adding about three cups all together. I used red Delicious apples. Not my first choice but it's what I had.
This would be really great served over hot spice cake and ice cream.... sugar free for me!!
.....what did you say inner treat monster? There's still time today to make a spice cake and there is ice cream in the freezer???
How about sharing that recipe for applesauce spice cake, PLEASE
- Thread starter
- #47
Quote:
Oh yes... no teasing!!!
Oh yes... no teasing!!!
Well sure!!
The recipe comes from my favorite dessert cookbook of 1988:
Lee Bailey's Country Desserts
Unlike some other cookbooks I've used (M. Stewart!) these recipes are accurate!!
The taste of the Mace is that "secret" ingredient that you find in cake donuts.
Applesauce-Spice Cake
Preheat oven to 325 degrees.
Grease/ flour a 9 inch tube pan or other cake pans.
You can also cut wax paper to fit the bottom of your pans, if needed. Grease the paper lightly.
Cake
1 cup unsalted butter, softened
2 cups superfine sugar
2 cups unsweetened applesauce
3 cups all purpose flour
1 cup coarsely chopped pecans
1 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground or grated nutmeg
½ teaspoon mace
1 ¾ teaspoons baking soda
1 teaspoon vanilla extract
(NO eggs in this recipe
)
Brown Sugar Frosting
2 cups firmly packed light brown sugar
6 tablespoons heavy cream
¼ cup unsalted butter
1 teaspoon vanilla extract
1 cup sifted powdered sugar
Cake:
Cream the butter and superfine sugar until fluffy, about 3 minutes. Then fold in the applesauce. This will not mix completely, but dont be alarmed.
Remove ¼ cup of the flour and use it to dredge the nuts and raisins. Sift together the remaining flour, spices, and baking soda. Fold the dry mixture into the creamed mixture, then add the vanilla and the nuts and raisins.
Pour batter into the prepared pan and bake for approximately 1 ½ hours if using a tube pan. Adjust time according to what type pan you are using. (I made ½ recipe and used one 9 inch round pan and baked it for 25 minutes.) Check with a toothpick or a cake tester until it comes out clean. Cool then invert to remove.
Frosting:
Place all ingredients for the frosting EXCEPT the vanilla and the sugar into a large saucepan and slowly bring to a rolling boil over medium heat, stirring all the while. Remove pan from heat and stir in the vanilla and then the sugar. Pour frosting onto the top of the cake and let it run down the sides. This frosting tends to set rather quickly, so dont try to spread it with a spatula, it will look best if allowed to flow naturally.
COOKBOOK NOTES: The frosting will also do double duty as a candy, by simply adding 1/2 cup or so of chopped nuts and pouring the mixture out onto a buttered shallow plate to cool.
MY NOTES: I made this using Brown Sugar Splenda Blend instead of regular sugar. I like dark brown sugar because it tastes more rustic. I also did not use raisins and I did not do the whole folding process. My cake turned out a little less lighter than it would have if I had folded. I did not make the frosting so I'm not sure how it turns out. I used the Caramel Apple Jam to top.
The recipe comes from my favorite dessert cookbook of 1988:
Lee Bailey's Country Desserts
Unlike some other cookbooks I've used (M. Stewart!) these recipes are accurate!!
The taste of the Mace is that "secret" ingredient that you find in cake donuts.
Applesauce-Spice Cake
Preheat oven to 325 degrees.
Grease/ flour a 9 inch tube pan or other cake pans.
You can also cut wax paper to fit the bottom of your pans, if needed. Grease the paper lightly.
Cake
1 cup unsalted butter, softened
2 cups superfine sugar
2 cups unsweetened applesauce
3 cups all purpose flour
1 cup coarsely chopped pecans
1 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground or grated nutmeg
½ teaspoon mace
1 ¾ teaspoons baking soda
1 teaspoon vanilla extract
(NO eggs in this recipe
Brown Sugar Frosting
2 cups firmly packed light brown sugar
6 tablespoons heavy cream
¼ cup unsalted butter
1 teaspoon vanilla extract
1 cup sifted powdered sugar
Cake:
Cream the butter and superfine sugar until fluffy, about 3 minutes. Then fold in the applesauce. This will not mix completely, but dont be alarmed.
Remove ¼ cup of the flour and use it to dredge the nuts and raisins. Sift together the remaining flour, spices, and baking soda. Fold the dry mixture into the creamed mixture, then add the vanilla and the nuts and raisins.
Pour batter into the prepared pan and bake for approximately 1 ½ hours if using a tube pan. Adjust time according to what type pan you are using. (I made ½ recipe and used one 9 inch round pan and baked it for 25 minutes.) Check with a toothpick or a cake tester until it comes out clean. Cool then invert to remove.
Frosting:
Place all ingredients for the frosting EXCEPT the vanilla and the sugar into a large saucepan and slowly bring to a rolling boil over medium heat, stirring all the while. Remove pan from heat and stir in the vanilla and then the sugar. Pour frosting onto the top of the cake and let it run down the sides. This frosting tends to set rather quickly, so dont try to spread it with a spatula, it will look best if allowed to flow naturally.
COOKBOOK NOTES: The frosting will also do double duty as a candy, by simply adding 1/2 cup or so of chopped nuts and pouring the mixture out onto a buttered shallow plate to cool.
MY NOTES: I made this using Brown Sugar Splenda Blend instead of regular sugar. I like dark brown sugar because it tastes more rustic. I also did not use raisins and I did not do the whole folding process. My cake turned out a little less lighter than it would have if I had folded. I did not make the frosting so I'm not sure how it turns out. I used the Caramel Apple Jam to top.
Last edited:
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