Found in the All*You Magazine from March 2009. A nice moist cake with the fun of a pretty glaze. I've made this with both raisins and dried cranberries and they both work really well. Feel free to use what suits your tastebuds the best. It is a great cake to have when you expect company as it is light and goes great with a mug of coffee.

Ingredients

8 serv.

unsalted butter, room temperature↗8 tablespoons
sugar↗1 cup
large egg, room temperature↗1
baking soda↗1⁄2 teaspoon
unsweetened applesauce (thicker is better)↗1 cup
flour↗2 cups
baking powder↗1 teaspoon
salt↗1⁄2 teaspoon
cinnamon↗1 teaspoon
clove↗1⁄4 teaspoon
nutmeg↗1⁄4 teaspoon
raisins (or dried cranberries)↗1⁄2 cup
GLAZE↗
fresh lemon juice↗6 tablespoons
confectioners' sugar↗2 cups

Step-by-step instructions

1
Preheat oven to 350F and butter a 9x5" loaf pan and line bottom with parchment paper and butter paper. (This makes removing it from the pan so much easier).
2
Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg.
3
Stir baking soda into applesauce in a separate bowl.
4
Mix dry ingredients together.
5
Add dry ingredients in to butter mixture alternating with the applesauce. Mix just until blended well - don't overmix or the cake will be dense.
6
Gently stir in raisins.
7
Pour batter into pan and bake until top springs back when pressed - about 50 minutes (check at 45 minutes).
8
Cool in pan on a wire rack for 10 minutes then turn out onto the rack to cool completely.
9
Make glaze by mixing the lemon juice with the confectioner's sugar until smooth. Spoon glaze over the cooled cake and let set up before serving.

Source: food.com

Original recipe ↗

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