Love Is In The Air, For The June Bride

Ron's Favorite Applesauce Date Cake

Ron’s Favorite Applesauce-Date Cake


  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 1 cup firmly packed brown sugar
  • 2 cups warm applesauce, divided
  • ½ cup butter or margarine, softened
  • 2 eggs
  • ¾ cup coarsely chopped walnuts
  • ½ cup chopped dates

 Cream Cheese Frosting:

  • 3 oz. cream cheese, softened
  • 1 tbsp. butter or margarine, softened
  • 1 tsp. vanilla extract
  • 2 cups sifted powdered sugar


Combine flour, soda, salt, cinnamon, allspice, nutmeg and cloves in a large bowl; stir well. Add brown sugar, 1 cup applesauce, butter and eggs; beat at low speed of an electric mixer 1 minute or until mixture is blended. Beat at medium speed 2 minutes. Add remaining 1 cup applesauce, coarsely chopped walnuts and chopped dates, and stir well. Pour batter into a greased and floured 9-inch square baking pan. Bake at 350 degrees F for 50 minutes or until a wooden pick inserted in center comes out clean. Let cake cool completely in pan on a wire rack. For the cream cheese frosting, combine cream cheese, butter and vanilla in a small mixing bowl; beat at medium speed of an electric mixer until mixture is light and fluffy. Add powdered sugar, beating until mixture is smooth. Spread cream cheese frosting evenly on top of cake.

Makes 9 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


Count Down To Christmas

For a more crumbly light fruit cake omit the cornmeal and use 1 1/4 cups self-rising flour.



Crumbly Light Fruit Cake

1/3 cup butter, softened
½ cup superfine sugar
2 eggs, beaten
1/3 cup self-rising flour, sifted
2/3 cup cornmeal
1 tsp baking powder
1 2/3 cups mixed dried fruit
¼ cup pine nuts
Grated rind of lemon
4 tbsp lemon juice
2 tbsp milk

Thoroughly grease a 7 inch cake pan and line the base with baking parchment. In a bowl, whisk together the butter and sugar until light and fluffy. Whisk in the beaten eggs, a little at a time, whisking well after each addition. Gently fold the sifted flour, baking powder, and cornmeal into the mixture until thoroughly blended. Stir in the mixed dried fruit, pine nuts, grated lemon rind, lemon juice, and milk. Spoon the mixture into the prepared pan and level the surface. Bake in a preheated oven at 350 degrees F for about 1 hour, or until a knife inserted into the center of the cake comes out clean. Leave the cake to cool in the pan before turning out. Serves 8-10.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.