APPLESAUCE FUDGE CAKE
1/3 cup (2 oz/56 g) softened margarine)
1 cup firmly packed brown sugar (I use 3 oz/85 g)
2 eggs, beaten
1 cup (4 oz /115 g) all purpose (plain) flour
1/2 cup (1 oz/28 g) cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice (ground cloves, or I used ginger in this instance)
1 cup applesauce
Confectioner's sugar (That's icing sugar and I didn't bother with it)
Preheat oven to 350 deg. F/170 deg C. Grease and flour a 9 x 9 inch baking tin (I used a round cake tin with a liner).
Cream first two ingredients together until well blended. Beat in eggs and reserve.
Combine next 5 dry ingredients in a separate bowl. Add dry mixture alternately to first mixture with applesauce.
Beat only until blended and pour batter into prepared pan.
Bake about 30 minutes, remove from oven, cool in pan on rack and sprinkle with confectioner's sugar.
1/3 cup (2 oz/56 g) softened margarine)
1 cup firmly packed brown sugar (I use 3 oz/85 g)
2 eggs, beaten
1 cup (4 oz /115 g) all purpose (plain) flour
1/2 cup (1 oz/28 g) cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice (ground cloves, or I used ginger in this instance)
1 cup applesauce
Confectioner's sugar (That's icing sugar and I didn't bother with it)
Preheat oven to 350 deg. F/170 deg C. Grease and flour a 9 x 9 inch baking tin (I used a round cake tin with a liner).
Cream first two ingredients together until well blended. Beat in eggs and reserve.
Combine next 5 dry ingredients in a separate bowl. Add dry mixture alternately to first mixture with applesauce.
Beat only until blended and pour batter into prepared pan.
Bake about 30 minutes, remove from oven, cool in pan on rack and sprinkle with confectioner's sugar.
Photo to follow . . .
Here's a Rhubarb and Custard cake I made a couple of weeks ago when we had a good picking of Rhubarb. Recipe can be found on the BBC Good Food website. It is DELISH!
Chocolate apple cake with added ginger bits (Keith loves ginger).
