This is Grandma B’s applesauce cake and the file card is in her handwriting. The picture of her was taken around 1910, the year she graduated from high school.
Like other cakes made from older recipes, this cake is more dense than we are used to in modern cakes.
I have cut two pieces of cake because Daddy always told the following story about the times that Grandma served it.
Grandpa liked to have raisins in his cake and Daddy’s two sisters and his mother did not. So Grandma usually made two cakes, one for herself and the girls and one for Grandpa. (You can see her ambivalence in her offering of two options for the amount of raisins to add to the mixture.)
Daddy didn’t mind one way or the other whether his cake had raisins or not. One might think he would therefore have shared the raisin cake with his father. But instead, he’d come up with a strategy to maximize his share of the treat.
He began with a piece of the plain cake, because with the girls and his mother all eating it, that cake disappeared faster. When the plain cake was gone, he could turn his attention to the raisin cake. His father wouldn’t have made much headway into his cake since he was eating only one piece at a time, and Daddy could enjoy as much as he liked with very little competition.
I didn’t have the ingredients (not to mention the cake pans) to make two cakes so I put raisins in only one quadrant of the cake, to make a mini stroll down memory lane.
I used cream cheese frosting and decorated it with an apple cinnamon drizzle that I found at the grocery store. The drizzle added flavor, but was not as thick as I thought it would be so my cake turned out a little blotchy. I’ll bet Grandma’s always looked perfect.
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