Applesauce Rum-Raisin Cake

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup golden raisins
• 1/2 cup raisins
• 1/3 cup dark rum
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon cornstarch
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup chopped walnuts
• 1 1/2 cups applesauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Grease a 9x13-inch pan with a little of the softened butter, keeping the rest for the batter.

2. Put both raisins in a bowl, pour the dark rum over them, and let them soak for 20 minutes, stirring once or twice.

3. In a separate bowl, whisk together both flours, the cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa powder.

4. In a large bowl, beat the remaining butter and the white sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time.

5. Stir the applesauce into the butter mixture until smooth.

6. Add the flour mixture in two additions, stirring just until no dry streaks remain.

7. Fold in the soaked raisins with any leftover rum and the chopped walnuts.

8. Spread the batter evenly in the prepared pan. Bake 25 minutes, then check with a toothpick; if it is not clean, bake up to 5 more minutes.

9. Cool the cake in the pan on a wire rack for 15 minutes before cutting into squares.