4. Add the Wet Ingredients:
Add the eggs, one at a time, beating well after each addition.
Stir in the applesauce and vanilla extract until fully combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Don’t overmix.
If you’re using nuts or raisins, fold them into the batter.
6. Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
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This recipe rocks! It tastes even better the next day, if you can wait that long!
Freezer, the trick to defrost it in 5 minutes: it has never been so easy
