Applesauce Spice Tea Cake

Preparation Baking time: 55 minutes 1. Preheat the oven to 350°. with a rack in the center of the oven. Coat the sides and center tube of the pan with the butter. Toss in the flour and shake the pan to coat the tube surface and sides. Knock out the excess flour. Set aside. 2. Place a mesh sieve over a medium mixing bowl and add the cake flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt. Shake the contents into the bowl and set aside. 3. Break the eggs into a large mixing bowl. Stir them briefly with a fork to break them up slightly, then add the dark brown sugar. With the mixer on high speed, beat the eggs with the sugar until the mixture is very thick, about 6 minutes. Move the beaters around the bowl and scrape down the sides of the bowl with a rubber spatula several times while mixing. Reduce the mixer speed to medium and beat in the oil and vanilla. Beat until the mixture is smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture alternately with the applesauce, beginning and ending with the flour mixture. Fold in the walnuts with a rubber spatula. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. 4. Bake for 55 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto the rack. Remove the pan and let the cake cool completely. 5. The baked cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days, or refrigerated for up to 1 week. It may also be frozen for up to 3 months. Wrap the cooled cake securely in plastic wrap, then place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker and freeze. Defrost the cake, in its wrapping, overnight in the refrigerator or at room temperature for 3 to 4 hours. Basic Baking William Morrow

Preparation Baking time: 55 minutes 1. Preheat the oven to 350°. with a rack in the center of the oven. Coat the sides and center tube of the pan with the butter. Toss in the flour and shake the pan to coat the tube surface and sides. Knock out the excess flour. Set aside. 2. Place a mesh sieve over a medium mixing bowl and add the cake flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt. Shake the contents into the bowl and set aside. 3. Break the eggs into a large mixing bowl. Stir them briefly with a fork to break them up slightly, then add the dark brown sugar. With the mixer on high speed, beat the eggs with the sugar until the mixture is very thick, about 6 minutes. Move the beaters around the bowl and scrape down the sides of the bowl with a rubber spatula several times while mixing. Reduce the mixer speed to medium and beat in the oil and vanilla. Beat until the mixture is smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture alternately with the applesauce, beginning and ending with the flour mixture. Fold in the walnuts with a rubber spatula. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. 4. Bake for 55 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto the rack. Remove the pan and let the cake cool completely. 5. The baked cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days, or refrigerated for up to 1 week. It may also be frozen for up to 3 months. Wrap the cooled cake securely in plastic wrap, then place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker and freeze. Defrost the cake, in its wrapping, overnight in the refrigerator or at room temperature for 3 to 4 hours. Basic Baking William Morrow