Recipe: Applesauce Bundt Cake (steamed) for Happydoll

Applesauce Bundt Cake

Butter for the bundt pan
sugar for bundt pan

1/2 cup butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1 t nutmeg
1 16oz can applesauce
3/4 cup chopped pitted dates
3/4 cup seedless raisings
1/2 cup chopped black walnuts

Generously butter a 1 quart bundt pan. Sprinkle with sugar, rotating to coat sides and bottom evenly. In a large mixing bowl, cream butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking soda, salt, cinnamon and nutmeg together. Set aside.

Altenately add applesauce and flour mixture to batter; blend well. Stir in dates, raisins and walnuts. Stir to blend. Spoon in prepated pan. Place on rack in wok over simmering water. Cover wok and steam for 1 hour. Uncover and add additional hot water as needed, cover and continute steaming for 45 minutes more until knife inserted in center comes out clean. Remove from wok. Invert to unmold into serving plate. Serve warm or cold. Makes 10-12 servings.

Variation...sprinkle cake generously with brandy and wrap in cloth napkin. Store in a tight container for a week before slicing.