American Cake - Cake #16: 1917 Applesauce Cake

Time Period: 1917 - 1945

It came as absolutely no surprise to learn that this cake was extremely popular around the time of WWI, and that it's popularity expanded in times of economic turmoil. Need to conserve ingredients? This is the cake for you! Applesauce was used to substitute for fat and/or eggs, and a handful of spices and raisins took care of the flavor element, eliminating the need for frosting. Saving on food was a point of pride for Americans eager to support the war effort, and this cake was able to satisfy the national sweet tooth without being overly fussy.

That simplicity definitely carried over into modern preparation. A lot of the cakes so far have taken significant effort. Most of them have been a joy to make, but I can't deny that they tend to require a big chunk of a weekend afternoon to prepare, and often involve dirtying a huge pile of dishes.

I knocked out the 1917 Applesauce cake in less than an hour and a half on a Friday afternoon, and that includes clean-up. There are no eggs, and barely any butter in this recipe; the applesauce substitutes for all of the liquid components.

Can such a plain cake truly satisfy? Yup! The spices give a nice hit of flavor, while the applesauce and raisins provide moisture. The cake did benefit from some whipped cream on top, in my opinion, but that's purely optional. 

This recipe might not impress at a royal gala, but if you ever need to whip out a quick dessert during a busy week, this humble cake will be a welcome ally in your baking arsenal.