I've often heard children say, "There's nothing to do today". I beg to differ. I'd like to inspire you to do something. Anything. Read. Bake. Hike. Fish. Plant. Sail. Climb. Play. Reach. Move. Laugh. Dream; and take time to sit with me on The Old Granite Step.

Monday, July 20, 2015

Easy Applesauce Cake from an old Rumford cook book.

On the same day that I picked up the Art of British Cooking, I found The Rumford Complete Cook Book.  First published in 1908, this small and handy tutorial was published by the Department of Home Economics of the Rumford Company in Rumford, Rhode Island.  If it sounds familiar to you it should; you've probably used Rumford Baking Powder at one point or another.  The company is no longer in Rhode Island, but Rumford Baking Powder is now distributed by Clabber Girl.

Full of good old fashioned recipes, the Rumford Complete Cook Book states that "The use of Rumford Baking Powder stands for wholesome food at a reasonable cost." 
I chose this recipe because at one point, the owner of the book wrote "no good" in the margins.  I am pleased to say that I disagree!  I served this recipe for brunch yesterday and everyone agreed that it was delicious!
 Begin by creaming 1/2 cup of butter with 1 cup of brown sugar.  I used the KitchenAid for this.
Sift 2 cups of flour with 1/2 teaspoon of salt, 1/2 teaspoon ground cloves, 1 teaspoon of ground cinnamon and 2 teaspoons of Rumford Baking Powder (yes, you can substitute another brand). 

If you have a sifter like this, now is the time to use it!  If not, sift thoroughly using a fork.  Add the dry mixture to the butter and sugar, then add 1 cup of applesauce.  Mix thoroughly.
I decided to use this wonderful and rather small pan that I picked up at an antique shop recently.  This does not make a large cake.  It could also be used for apple muffins.
Butter and flour your pan.
Add batter and bake at 350 degrees for approximately 45 minutes. 
I used a small glass for the daisy water.
I served this with quiche and fresh raspberries; the perfect brunch!

Note:  The recipe says to add 1 cup of chopped, seeded raisins if you'd like.

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