The following recipe is for Honey Applesauce Cake I found in an old cook book I was given by my mother-in-law called The Culinary Art Institute Encylcopedic Cook Book. I believe I have posted another recipe from this book and it is amazing. It's one of those books that you come across that is sitting there collecting dust until you awaken it from it's slumber and open it, its stiff spine creaking as you do so.... And though the pages are starting to fall apart and the binding glue is dry and brittle, you find these amazing little gems, recipes that have been long forgotten (some well deserved), but others just waiting to be brought to life again
I have split the recipe into two large loaf pans before, but not small ones yet, so you may need to keep a close eye on them if you choose to do this as the baking time I listed below is just an estimation.
Makes: 1 8x8 cake or 4 to 5 small loaf cakes (depending on the size of the pans)
Prep Time: 10 minutes
Bake Time: 50-60 minutes, less if you are making mini loaves
2 1/4 cups flour - sifted
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 cup dried cranberries
1 cup roasted almonds - coarsely chopped
1/2 cup butter - softened
1 cup honey - star thistle or clover
1 egg - well beaten
1 cup chunky applesauce
Pre-heat oven to 350.
Sift 2 cups flour with soda, salt, cloves and cinnamon. Mix remaining flour with cranberries and almonds until lightly coated.
With a hand mixer on medium speed, cream together honey and butter until fluffy. Add egg and beat until mixture is well blended and mostly smooth. Add cranberries and almonds - stir. Mix in flour mixture and applesauce alternately in small batches, beating well after each addition.
Grease 8x8 loaf pan or 4-5 small loaf pans. Pour batter into pan/s and place into oven.
If using 8x8 dish, bake 50 to 60 minutes or until toothpick comes out clean.
If making mini loafs - time will vary depending on the size of pans you use. Check after 20-25 minutes to see how far along they are - checking every 5 minutes or so, bake until toothpick comes out clean or lightly springs back when you touch the center.