I got this recipe from an old book, “YOU – Let’s cook 1” by Carmen Niehaus. It uses applesauce and oil, but I reckon it would probably work just as well if you used all applesauce. I adapted the spices slightly.
Spicy Ring Cake
- 2 eggs
- 160g (200ml) sugar (or equivalent amount of your favourite sweetener)
- 250ml oil
- 200ml applesauce
- 180g (375ml) flour (I used the white stuff, but you can use whatever flour you like)
- 1 tsp cinnamon
- 2 tsp mixed spice
- Pinch salt
- 1 tsp baking soda/bicarb
- Whisk eggs. Gradually add sugar and beat well with an electric mixer (or lots of elbow grease) till thick and light.
- Slowly add the oil, beating well.
- Add the apple sauce and beat till combined.
- Sift the flour, spices, salt and bicarb twice (not I did sift twice, but not sure if it’s really necessary). Add to egg mixture and mix well.
- Pour into a prepared ring mould (I advise spraying and lightly dusting with flour) and bake at 180/350 for 40-60 minutes, or until a skewer comes out clean.
- Cool on a wire rack.
I iced mine with vanilla butter-cream frosting, decorated it with a few glace cherries and sprinkled it liberally with cinnamon. It went down well, with not a single slice being left over!