My Grandmother's Recipes: Marguerite’s Screamly Supreme Applesauce Cake

by Sue Gerber

I took an impromptu poll of my family, and no one seems to remember any details about where this recipe originates from, including me. My mom could be a little withholding about such things. I can imagine it was her mother’s before that, my grandmother's...

What I can say with certainty about “Mom’s Applesauce Cake”/”Marguerite’s Screamly Supreme Applesauce Cake,” (having a particular fondness for the second name), is that it was a Much-Loved favourite growing up in my family—without frosting, sometimes with a dollop of ‘Cool Whip’ (perhaps one of the earliest non-dairy offerings), and included chopped walnuts and raisins.

It was so moist and delicious and normally lasted for several sittings of dessert (because we were too scared to sneak a slice), unlike present day work functions, where it is usually polished off by the end of the day. Now, to be fair, adding a layer of cream cheese frosting resulted in a marked increase in consumption at my workplace. The frosting doubles the heft of richness (and calories too). I enjoy it either way, and my suggestion is to try it both ways and add some raisins and nuts if you please, as they were original ingredients, and while your at it, round those teaspoons of spices. Enjoy!

Marguerite’s Screamly Supreme Applesauce Cake

Preheat oven to 300-325F.

Combine and sift the following ingredients and set aside:
2 ½ cups of flour
½ teaspoon of salt
2 teaspoons of cinnamon
2 teaspoons of allspice
Nutmeg and cloves to taste (I usually use 1 tsp of nutmeg and ¼ tsp of cloves)
____________________________

Cream together:
½ cup shortening
2 cups of sugar
1 large egg

Add:
15oz unsweetened applesauce and mix together.
____________________________

In a liquid measuring cup add:
½ cup boiling water
to 2 teaspoons of baking soda
Stir until soda is dissolved.
_____________________________

Mix liquid and dry ingredients together.
Gradually add to sugar mixture, gradually.
Mix together well.

Grease a 9 x 13 pan (Glass is optimal).
Add batter.
Bake for 30 to 35 minutes, or, until a wooden toothpick comes out cleanly.
Cool before frosting
______________________________

Frosting recipe

Whip together:
¼ cup butter, well softened
4 oz. cream cheese, well softened
½ teaspoon of vanilla
1 ¾ cup + 3 tablespoons + 1 teaspoon of icing sugar

Don’t forget to lick the beaters!