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The King Arthur Flour 200th Anniversary Cookbook, published in 1990, includes a chapter devoted to whole wheat. This moist, tasty apple cake recipe is one of our favorites. We've updated it a bit, substituting butter for shortening (who knew about trans fats back then?!).
1 cup brown sugar
1/2 cup butter
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 3/4 cups King Arthur Whole Wheat Flour
1 cup unsweetened applesauce
1/2 cup raisins, or golden raisins, or currants
1/2 cup chopped walnuts
Preheat your oven to 350°F. In a large bowl, cream together the sugar and butter. Add the eggs and beat well. In a separate bowl, combine the dry ingredients.
Add the dry ingredients alternately with the applesauce to the creamed mixture. Fold in the raisins and chopped nuts. Stir until mixed, but don't overdo it. Pour the batter into a lightly greased 9-inch round cake pan and bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Remove from the oven and, after 10 minutes, turn the cake out of the pan onto a rack to cool completely. Sift confectioners' sugar over the top, if desired, just prior to serving. Yield: 10 to 12 servings.