Pennsylvania Dutch Applesauce Cake

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Recipe Information

Recipe Created By: Kathy Przywara


2 cups sifted flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup shortening
1 cup packed light brown sugar
1 cup unsweetened applesauce
1 cup raisins (optional)


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.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


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.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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