Applesauce Cake – No Eggs

  • Yield: 12 pieces
  • Prep: 20 mins
  • Cook: 30 mins

Developed during World War II because it did not contain eggs, was easily shipped and wouldn't spoil. Long lasting.


1 1/2cups heated applesauce
1/3cup shortening
1 1/2cups California Raisins
1cup white sugar
2cups flour
1teaspoon salt
2teaspoons baking soda
1/2teaspoon nutmeg
1/2teaspoon cloves
1/2teaspoon cinnamon


  1. Preheat oven to 350F. Grease a Bundt pan.
  2. Heat applesauce until warm. Add shortening. Stir until well blended. Add remaining ingredients. Mix well. Pour into prepared pan.
  3. Bake 30 to 40 minutes, until done. Let cool slightly in pan, then turn onto a serving plate.

Note: Cake keeps well, is very moist and no refrigeration is necessary.

Recipe by Virginia Wilbur, Salisbury, N.C.