Ingredients
12 cup butter, softened
1 cup sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
12 teaspoon salt
1 cup applesauce
14 cup dark molasses
1 cup raisins (optional) or 1 cup craisins (optional)
12 cup nuts, chopped
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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preheat oven to 350 degrees f. coat a 9-inch x 5-inch loaf pan with cooking spray. in a large bowl, cream butter and sugar until light and fluffy. add eggs, one at a time, beating well after each addition. combine flour, baking powder, salt, and spices; set aside. combine applesauce and molasses. add dry ingredients alternately with applesauce mixture to egg mixture. fold in raisins and nuts. pour into loaf pan. bake for 1 hour, or until a toothpick inserted into the center comes out clean. cool 10 minutes, remove from pan and continue cooling on a wire rack.