Spicy Ring Cake

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

  1. Whisk eggs. Gradually add sugar and beat well with an electric mixer (or lots of elbow grease) till thick and light.
  2. Slowly add the oil, beating well.
  3. Add the apple sauce and beat till combined.
  4. 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.
  5. 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.
  6. 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!


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