Grandma Sehnert’s Applesauce Bars

While this can be baked in round or square cake pans, my mom frequently made this cake as a bar in a 11×15 jellyroll pan.  It was a welcome surprise when I got home from school and frequently made an appearance when we went to a potluck.  Mom would spread these with a thin powdered sugar glaze that was just enough to provide sweetness without being too much.  One adjustment I have made is to plump the raisins in water before adding to the mix.  This will ensure they’re soft and tender in the finished cake without drying out the surrounding cake.  The applesauce creates a moist cake that has great extended keeping quality, perfect for when you want to make a dessert ahead of time!

Yield:  1 11×15 jellyroll pan. (Multiply recipe 1.5 times for a half-sheet pan)

1 cup raisins

½ cup water

1 teaspoon ground cinnamon

1 teaspoon ground cloves

2 cups all-purpose flour

½ cup butter, room temperature

1 cup granulated sugar

1 ½ cups unsweetened applesauce

2 teaspoons baking soda dissolved in 1 tablespoon hot water

Preheat oven to 350 degrees (325 Convection).  Grease and flour cake pan(s).

Combine raisins and water in a microwave safe dish.  Microwave for 1 minute and set aside while making the cake.

Combine the spices and flour and mix well.  Set aside.  Combine the butter and sugar in a mixer bowl and cream until light and fluffy.  Add the applesauce and baking soda/water mixture and mix into the butter sugar mixture.  Add the dry ingredients and mix until combined.

Drain the raisins and stir in by hand.  Pour into prepared pans and bake until done, about 35-40 minutes.

Cool completely. Once cool, dust with powdered sugar or spread with a thin powdered sugar glaze. 

Glaze:

1 cup powdered sugar

2 teaspoons pure vanilla extract

2 tablespoons warm water

Combine glaze ingredients and whisk together to create a smooth glaze.  Spread across the top of applesauce bars using an off-set spatula.