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In my years growing up, my folks would have other couples over on weekends to play pitch. My mom would always make a batch of homemade ice cream. Sometimes we’d bake a snack cake to go with it—something like this recipe. I hope you’ll enjoy it!
Preheat oven to 350 F. In a large mixing bowl, beat together softened butter and sugar for thirty seconds. Add eggs one at a time, mixing well after each addition. Set aside.
In a medium bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, salt and cloves.
Add the dry ingredients into the egg mixture alternately with applesauce, continuing until mixed well. Stir in raisins and nuts.
Pour into a greased 9×9 pan and smooth the top. Bake for 45 minutes or until done. Remove from oven and allow cake to cool.
Serve with whipped topping or ice cream. Makes 16 servings.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!