2 cups applesauce

2/3 cup butter or substitute

1 cup strained honey

1 cup brown sugar

3 cups whole wheat flour

1 teaspoon soda to sauce

1 teaspoon baking powder to flour

A little salt

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon cloves

Raisins, nuts, figs, dates or coconut may be added.

I’ve heard tell that recipes were once called receipts. The above recipe was written in a little receipt book which belonged to my Grandma Lee. She was evidently quite familiar with cake-baking, so only bothered to list the ingredients, not the steps to processing the recipe, nor the baking temperature or baking time for the Applesauce Cake. If you compare this recipe with a modern recipe, it does look familiar. I was impressed that Gramma Lee used whole wheat flour at a time in U.S. history that white flour was considered fine flour, the flour to use for cake baking, certainly.

Recipe note: I simply can’t leave you hanging without directions for making this recipe! I don’t have the original instructions, but the following will work.
Heat your oven to 350 degrees. Grease and flour a rectangular pan, 13x9x2 inches.
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, 3 minutes, scraping bowl occasionally. Pour batter into pan.
Bake until wooded pick inserted in center comes out clean, approximately 1 hour, 15 minutes.

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