Mildred's Famous Christmas Applesauce Jam Cake
A vintage holiday cake filled with strawberry jam, applesauce, crushed pineapple, warm spices, raisins, and pecans. Moist, tender, and deeply nostalgic. Frosted with a quick brown sugar icing that sets as it cools. Adapted from my great-grandmother, Mildred Snell.
Equipment
- 6-cup Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Fine mesh sieve (optional, for dry ingredients)
- Medium saucepan (for frosting)
- Wooden spoon or heat-safe spatula
- Toothpick or cake tester
- Wire cooling rack
Ingredients
Cake:
- 1 cup shortening or plant-based shortening, Or Butter
- 2 cups sugar
- 1 cup strawberry jam
- 1 ½ cups applesauce
- 1 cup crushed pineapple drained
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 2 cups seeded raisins
- 1 cup chopped pecans
- 3 eggs
Brown Sugar Frosting:
- 2 cups light brown sugar
- ¾ cup white sugar
- ¾ cup milk or plant-based milk
- 1 tablespoon margarine or butter
- 1 tablespoon white syrup like light corn syrup or golden syrup (or swap for Maple Syrup)
- 1 teaspoon vanilla extract add after removing from heat
Instructions
Cake:
- Preheat oven to 325°F (163°C). Grease a Bundt pan or large angel food pan.
- In a large mixing bowl, cream together the shortening and sugar until light.
- Add the eggs, beating well after each addition.
- Mix in the applesauce, strawberry jam, and crushed pineapple until fully combined.
- In a separate bowl, whisk together flour, baking soda, ginger, allspice, and cinnamon.
- Add dry ingredients to the wet batter, mixing until just combined.
- Fold in raisins and pecans.
- Pour batter into the prepared pan.
- Bake for 1 hour 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake in the pan for 20 minutes before turning out onto a cooling rack.
Brown Sugar Frosting:
- In a medium saucepan, combine brown sugar, white sugar, milk, margarine, and syrup.
- Bring to a boil over medium heat and cook until the mixture reaches soft-ball stage (234–240°F) or forms a soft ball when dropped into cold water.
- Remove from heat and stir in the vanilla.
- Beat with a wooden spoon until thickened and spreadable.
- Immediately pour or spread over the cooled cake. The frosting will harden quickly.
Notes
This is a naturally dense, moist, old-fashioned holiday cake.
Swap butter for shortening 1 for 1 should you choose. Swap maple syrup for white syrup 1 for 1 as well, should you choose.
If the frosting sets before you spread it, add a teaspoon of warm milk and continue beating.
Cake keeps beautifully for days and tastes even better on Day 2! Perfect with coffee, or as a Christmas morning treat.
Swap butter for shortening 1 for 1 should you choose. Swap maple syrup for white syrup 1 for 1 as well, should you choose.
If the frosting sets before you spread it, add a teaspoon of warm milk and continue beating.
Cake keeps beautifully for days and tastes even better on Day 2! Perfect with coffee, or as a Christmas morning treat.