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1/3 cup butter

1 1/3 cups sugar (all while or half light brown)
1 egg
1 cup thick unsweetened applesauce
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup water


Rub the bottom and sides of 5 mini pans with additional butter or vegetable shortening. Cut waxed or parchment paper to fit, allowing a 2-inch overlap on all four sides.

Preheat the oven to 350 degrees F.

Sift flour with baking soda, salt, cinnamon, and cloves.

Cream the butter in the bowl of an electric mixer set at medium speed. Add the sugar a little at a time, beating the mixture until it is fluffy.

Add the egg, beating it in thoroughly, and then the applesauce. With the mixer set at low speed, add the sifted dry ingredients in three parts alternately with the water. With the mixer off, scrape down the sides occasionally. Be careful not to over-mix.

Pour the batter into the prepared pans and bake the cakes for 15 to 20 minutes, or until a cakes tester (we used a clean broom straw) inserted in the center comes out clean.

Transfer the pan to a wire rack to cool.

The cakes are ready to eat as is, with a shower of powdered sugar or with a thick coat of Quick lemon Icing: Beat together until smooth 2 cups sifted powdered sugar and 1/4 cup softened butter, stir in 2 tablespoons lemon juice and 1 tablespoon grated lemon peel. Spread mixture over the top and sides of the cakes.