Raisin Your Nutrition

– A blog about the energy benefits of raisins –

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Honey Applesauce Raisin Cake

January 12, 2016 by

My kids love dessert! And, really, so do I. I try not to discourage their love of dessert, but I do try to find a way to indulge it in a better way.

 

It can be a challenge, though, to find desserts tasty enough for my kids to eat and also not wildly unhealthy. That’s where this Honey Applesauce Raisin Cake comes in. It has three ingredients that my kids love—honey, applesauce and raisins—right in the name. It may seem silly, but sometimes the right name for a dish can make all the difference!

 

This cake is the kind of dessert my mom would have made. She was always looking for ways to get more good food into us, and she swapped in healthier ingredients whenever possible. That was the way my mom taught me to bake, and now I bake the same way for my kids!

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And let me tell you, this cake is a big hit with my kids! The honey, applesauce and golden raisins give the cake a nice sweetness without making it too sweet. They also balance out the whole wheat flour and make the cake moist. It’s delicious as is, or you can top it with a sprinkle of powdered sugar for a little extra. Either way, this homey cake is a can’t-miss dessert!

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Honey Applesauce Raisin Cake

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INGREDIENTS

  • 1 ¼ c. unsweetened applesauce
  • 3/4 c. honey
  • 1/4 c. vegetable oil
  • 2 large eggs
  • 1 ¾ c. whole wheat flour
  • 1 ¼ tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • 1/2 c. Sun Maid Golden Raisins
  • 1/2 c. chopped pecans (optional – can sub an additional 1/2 cup raisins instead)

 

METHOD

  1. Preheat your oven to 325F. Grease a 9-inch round cake pan; set aside.
  2. In a large bowl, mix applesauce, honey, and oil together.
  3. Add the eggs and beat well.
  4. Add the dry ingredients, and whisk until just incorporated.
  5. Stir in the raisins and chopped nuts, if using.
  6. Pour the batter into prepared cake pan.
  7. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, and then remove to cooling rack to cool completely.
  8. Sift powdered sugar over top just before serving, if desired.

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Kate Dean

Kate Dean blogs at i heart eating, where she strives to make accessible, family-friendly recipes that are sure to please.

 

  1. I would really like when these recipes are published on here you would include the serving size and the nutrition valve (i.e. Fat, carbs, sugar etc,)

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About The Author
SUZANNE NELSON, ScD, RDN
Suzanne Nelson

Dr. Nelson recently joined the staff of Bryn Athyn College in Pennsylvania as a nutrition and wellness advisor and sports nutritionist. Previously, she was the Director of Sports Performance Nutrition in the athletic department at the University of California, Berkeley. While in California, she was the team nutritionist for the San Francisco 49ers and provided nutrition consultation to the San Francisco Giants and Golden State Warriors. In addition, Dr. Nelson has advised elite amateur athletes at the national, world, and Olympic level. She is a nationally known speaker in sports nutrition and is the author/editor of several books and numerous scientific journal articles. Dr. Nelson is the Nutrition and Health Advisor for Sun-Maid.

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