Strawberry Applesauce Cake Food

APPLESAUCE CAKE I

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

STRAWBERRY APPLESAUCE

Steps:

• Peel and core apples then cut into small chunks. In a large saucepan, bring apples, cinnamon stick, and water to a boil and simmer until apples are tender when poked with a fork, about 15 minutes. Add strawberries and cook 5 minutes more. Remove from heat. Press the mixture through a sieve over a bowl. Taste, and if sugar is needed, add now while the mixture is still warm. Refrigerate until ready to serve.

APPLESAUCE CAKE

Steps:

• To make the applesauce cake: Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
• In a large mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice for 30 seconds. Make a well in the center and set aside.
• To a separate large mixing bowl add granulated sugar, brown sugar, and eggs. Using an electric hand mixer beat on medium speed until fairly pale and fluffy, about 2 minutes.
• Add applesauce, vegetable oil and 1 tsp vanilla extract to sugar mixture and blend with hand mixer until combined.
• Pour applesauce mixture into well in flour mixture then gently fold and stir mixture just until there's no longer streaks or pockets of flour. Mixture will be lumpy and that's okay.
• Pour mixture into prepared baking dish. Wiggle pan to level batter out even.
• Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb or two is fine), about 30 to 40 minutes.
• Let cake cool on a wire rack (to speed up cooling you can cool in the fridge).
• To make the cream cheese frosting: Add cream cheese, butter, powdered sugar and vanilla to a large mixing bowl.
• Using an electric hand mixer (with clean beater blades), blend mixture on low speed until combined. Then increase speed to high and whip for several minutes until light and fluffy.
• If needed you can freeze the frosting in 3 minute increments, stirring between intervals, until it's firmed up some.
• Frost cake with cream cheese frosting then cut into slices.

STRAWBERRY SHORTCUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Follow cake directions as written on cake mix box.
• Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
• Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
• Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
• Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
• Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

STRAWBERRY APPLESAUCE CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F.
• Lightly mist a 12-cup Bundt plan with vegetable oil spray, then dust with flour.
• Shake out the excess flour.
• Set the pan aside.
• Place the cake mix, strawberry puree, applesauce and the eggs in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
• The batter should look well combined and thickened.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place pan in oven.
• Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30-35 minutes.
• Remove the pan from oven place it on a wire rack to cool for 20 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
• Meanwhile, prepare the frosting.
• Place the neufchatel cheese and the strawberry preserves in a medium size mixing bowl.
• Blend with an electric mixer on low speed until just combined, 30 seconds.
• Stop the machine, scape down the sides of the bowl with the rubber spatula, and add the confectioner's sugar and red food coloring, if desired.
• Increase the mixer speed to medium and beat until fluffy, 1 minute more.
• Spread the frosting over top and sides of the cooled cake with clean, smooth strokes, Slice and serve!
• ****Store this cake, covered in wax paper, in the refrigerator for up to 1 week.

APPLESAUCE WITH STRAWBERRIES

Steps:

• Peel, core and slice apples 1/4-inch thick. Place apple slices in a large saucepan. Add remaining ingredients and simmer until a sauce consistency, about 45 minutes. Use a potato masher, if necessary, to break up any lumps, but leave slightly chunky.

SPICED APPLESAUCE CAKE

Steps:

• Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray a Bundt pan with nonstick spray.
• Whisk together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg in a large bowl. Beat together the butter and brown sugar in a separate bowl with an electric hand-held mixer until light and fluffy, about 4 minutes. Add the eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, ending with the flour, being careful not to over-mix. Transfer the batter to the prepared Bundt pan and bake until a toothpick inserted into the middle of the cake comes out clean, 55 minutes. Cool completely before inverting. Sprinkle with powdered sugar if using.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
• In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
• Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
• Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.

STRAWBERRY APPLESAUCE

Steps:

• Peel, halve and core apples.
• Cut into 2-inch chunks.
• Place in 5-quart saucepan with apple juice and butter.
• Bring to a boil; reduce heat to medium.
• Simmer, uncovered, 15 minutes or until apples are very tender.
• Crush apples with a potato masher until chunky.
• Stir in strawberry preserves and food color, if using, until blended.
• Serve warm or chilled.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• Combine all ingredients; pour in prepared pan.
• Bake 60-65 minutes or until done.

FRENCH APPLESAUCE CAKE

Steps:

• Combine first 9 ingredients in a large bowl.
• Heat applesauce and oil slightly in microwave and add to dry ingredients.
• Mix thoroughly.
• Pour into 9x13 pan that has been sprayed with nonstick spray.
• Bake at 350* for 45 minutes.
• (Can also be baked in a bundt pan at 325* for 45 minutes. Cool in pan for about 20 minutes, then turn out and cool on rack.) Can be eaten as is, or dust with powdered sugar or frost with your favorite buttercream or cream cheese frosting.