- The First Lot:
- 188 g Flour (Plain) (sifted twice [1.5 cups])
- 3/4 t baking soda
- 1 t ground cinnamon
- 1/2 t ground cloves
- 1/2 t ground allspice
- 1/8 t ground nutmeg
- 1/8 t ground mace (optional, or use ginger, see note)
- 1/2 t Salt (Table)
- The Rest:
- 113 g butter (unsalted) (at room temperature)
- 193 g Sugar (Brown)
- 1 egg (large, at room temperature)
- 1 c apple sauce (unsweetened)
- 120 g finely chopped walnuts (optional [1 cup])
- 144 g dried currants (optional [1 cup])
Have all your ingredients at room temperature (68-70F).
Preheat the oven to 350F. Prepare your cake tin (see note).
Whisk together the first lot of ingredients.
In a large bowl, beat the butter until creamy (about 30 seconds). Gradually add the brown sugar and beat on high until light in color and texture (about 3-5 minutes). Beat in the egg. Add the flour mix (in three additions) and the applesauce (in two additions), alternating, starting and ending with the flour mixture. If desired, stir in the walnuts and/or currants.
Pour into your prepared cake tin. Bake for 20-30 minutes in your round pan, or 40-45 minutes in a Bundt pan. Let cool right side up on a rack.
Notes from source: Adapted from the Irma S. Rombauer; Joy of Cooking 1997. I always prep my cake pans with butter and baking parchment unless making an Angel cake. This is a great spice cake - quite delicate in flavour and texture. I have bumped up the spices and used ginger in place of the mace or allspice with great success.
SJ Note 19 July 2010: We have tried this, but can't quite remember ... I think that we made too much and got bored of it, but that we did like it initially. Will try again (and hopefully remember to make notes this time).