Remember that Brandied Applesauce I posted about last week? Well, it was so good that I made a double recipe, twice. So my house is FULL of little jars of applesauce, in both the fridge for snacking and the freezer for saving. However, I’ve maxed out the capacity of my freezer, and I don’t want any of the applesauce to go bad and be wasted. I needed to find something to do with a few cups of applesauce.
My first thought was an applesauce cake. But then I realized that Thanksgivukkah is coming up this week, so I wanted to merge my applesauce cake idea with a more traditional Jewish apple cake. (For those of you not aware of Thanksgivukkah, this year’s first day of Hanukkah falls on Thanksgiving. This is an extremely rare occurrence that is not projected to sync up again for thousands of years!)
This recipe uses my brandied applesauce, along with a few chopped apples, walnuts, and raisins. The applesauce and small amount of oil also means that you don’t need to wait for butter to soften, it’s low in fat, and (if you use oil to grease your pan and certified brandy) it’s kosher!
Of note, if you don’t want to use the brandied applesauce as a base, you can substitute regular applesauce mixed with a few tablespoons of brandy. You can also omit the brandy altogether, increase the spices, and dust with powdered sugar. It’s an extremely versatile cake!
Click below for the recipe. If you have a question, feel to ask in the comment section below.
Pie With Sparkles 