Blend sugar and cinnamon in small bowl.
Grease Bundt pan and dust with 1 tablespoon of the sugar-cinnamon mixture, reserving remainder for cake.
In large bowl combined margarine, eggs, applesauce, and cake mix until moistened.
Reserve 1 1/2 cups batter.
Pour remaining batter into pan.
Sprinkle with remaining sugar-cinnamon mixture; then top with reserved batter.
Bake at 350 degrees for 40 minutes or until done.
Cool cake in pan for 15 minutes, then invert on serving plate.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Heat oven to 350\u00b0.
Grease and flour 12-cup Bundt pan.
Beat cake mix, applesauce and eggs in a large bowl on low for 30 seconds.
Beat on medium speed for 2 minutes.
Fold in raisins. Pour into pan and bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool inverted on a wire rack. Sprinkle with powdered sugar, if desired.
Combine flour, sugar, baking powder, salt, margarine and egg in bowl.
Work until crumbly.
Spread half the mixture into greased 9-inch pan.
Top with applesauce.
To remaining crumbs add cinnamon, raisins and nuts.
Spread over applesauce.
Cover completely.
Bake at 350\u00b0 for 35 minutes.
Cut into wedges.
Preheat oven to 350 degrees.
Grease and flour a 13x9x2-inch cake pan.
Combine all ingredients, adding the nuts last and stir until well blended.
Pour into prepared cake pan.
Bake 45-50 minutes.
****To make applesauce****.
Wash, quarter, core and
large bowl.
Whisk applesauce, oil, maple syrup, vinegar, and
arge bowl, stir together the applesauce, brown sugar, oil, and stout
Combine cake mix with applesauce, eggs and flavoring.
Mix well.
In another pan, toss nuts and fruit with flour to coat. Stir fruit and nuts in cake mixture; mix well.
Put mixture in a Bundt cake pan or in two 9 x 5 x 3-inch loaf pans.
Bake at 250\u00b0 for about 1 3/4 hours or until cake test is done.
Take from oven and pour wine over cake and wrap immediately with plastic wrap.
Combine cake mix with applesauce, eggs, orange and lemon extracts, mixing well.
Toss cherries, pineapple, dates and pecans with flour to coat.
Stir fruit and nuts into cake mixture, mixing well.
Turn mixture into two (9 x 5 x 3-inch) loaf pans, greased and lined with wax paper.
Bake at 275\u00b0 for 1 3/4 hours or until cake tests done.
Makes 2 loaves.
Combine cake mix with applesauce, eggs and orange and lemon extracts.
Mix well.
Toss cherries, pineapple, dates and nuts with flour to coat.
Stir fruit and nuts into cake mixture.
Mix well.
Turn into 2 greased pans (waxed paper).
Bake at 275\u00b0 for 1 3/4 hours.
In a mixing bowl, beat together the oil, eggs, molasses and applesauce till smooth.
Add the flour, sugar, salt, baking powder, soda, cinnamon and nutmeg.
beat till smooth.
Pour batter into a lightly greased and floured 9x13 in baking pan.
Place cake in a preheated 375 degree oven.
Bake for 25 minutes or until it tests done.
Remove and cool completely ona wire rack.
Just before serving dust with powdered sugar.
Cream shortening, sugar, and eggs; add applesauce and mix well.
Stir dry ingredients into mixture, alternating with water.
Blend fruit and nuts into batter.
Pour into greased and floured 9\"x13\" pan.
Bake at 350 degrees for 55 to 60 minutes.
Cool in pan and frost.
Make frosting: Combine brown sugar, 1/4 cup milk and 3 tablespoons butter in top of double boiler.
Cook rapidly for about 3 minutes, stirring.
Cool to luke warm and add 1 teaspoon vanilla.
Beat in confectioner's sugar to right consistency.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, stir together the cake mix, cinnamon and cloves. Add egg, oil and applesauce; mix well. Stir in the walnuts and chocolate chips. Mix in currants if desired. spread the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until lightly browned. Cool before cutting into bars.
Preheat oven to 350\u00b0.
Beat egg whites until stiff, but not dry, and set aside.
Beat the applesauce with the sugar until light and creamy.
Sift the flour with the baking powder and salt.
Blend the skim evaporated milk with the water and extract. Add the flour mixture to the creamed applesauce alternately with the milk mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites.
The following recipes are from Deborah Rehman, Medical Transcriptionist, Kaiser Permanente, Springfield.
Items not found in a regular grocery store can be found in specialty food stores featuring food items from India.
Empty cake mix in bowl, add eggs, applesauce, salt, flavoring.
Beat 3 minutes.
Combine cake mix with applesauce, eggs and orange and lemon flavorings.
Mix well. Toss cherries, pineapple, dates and pecans with flour to coat well. Stir fruit and nuts into cake mixture, mixing well.
Pour mixture into 2 loaf pans that are greased and floured.
Bake at 275\u00b0 for 1 3/4 hours.
Makes 2 loaves.
Mix all ingredients together well.
Bake at 350\u00b0 for 30 to 40 minutes.
Combine cake mix with applesauce, eggs, lemon, orange and vanilla extracts, mixing well.
Toss cherries, pineapple, dates and nuts with flour to coat.
Stir fruit and nuts into cake mixture, mixing well.
Turn mixture into 2 greased and wax paper lined 9 x 5 x 3-inch loaf pans.
Bake at 275\u00b0 for 1 3/4 hours approximately.
Cool 5 minutes.
Turn out on wire rack.
Cool completely before removing wax paper.
Can be frozen.