Who needs frosting with a cake this moist and flavorful?
Recipe from Betty Crocker
3 hrs 30 mins
1 tablespoon Gold Medal® all-purpose flour
1 cup dried cranberries
2 1/2 cups Gold Medal® all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups granulated sugar
1/2 cup butter or margarine, softened
1 1/2 cups applesauce
1/2 cup chopped walnuts or pecans
2 tablespoons powdered sugar
In large bowl, beat granulated sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, until smooth and blended. Reduce mixer speed to medium. Gradually beat in flour mixture alternately with applesauce until smooth. Stir in cranberry-flour mixture and walnuts. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle powdered sugar over cake.
High Altitude (3500-6500 ft): No change.
Per Serving: cal. (kcal) 285, Fat, total (g) 9, chol. (mg) 40, sat. fat (g) 4, carb. (g) 47, pro. (g) 4, vit. A (IU) 194, sodium (mg) 40, calcium (mg) 40, iron (mg) 1, Starch () 1, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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