The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt, then set aside. Cream shortening and sugar. Alternately add the dry ingredients in thirds and applesauce in halves to creamed mixture, mixing until blended after each addition. Mix in raisins. Turn batter into well greased 8x8x2 inch pan. Bake at 350 °F for 30-35 minutes or until cake tester comes out clean and top springs back when lightly touched. Cool in pan on cooling rack.
This is a modification from a recipe in a PA Dutch cookbook. I leave out the raisins. It holds up really well, isn’t too crumbly, and freezes nicely.
To make wheat-free, replace the 2 cups of flour with 1 1/2 cups of oat flour plus 1/2 cup starch (I use potato).
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.