Viola Jones writes (1988), “I have always used a tube pan. Period!” And, although cloves are in the recipe, she says, “I don’t like.” The earliest record of this recipe dates from 1925 - On his 25th birthday, Stewart Jones (born 1900) received a cake made from this recipe from an elderly neighbor lady. He liked it so much that Viola obtained the recipe and it has become a staple in the Jones’ cooking tradition ever since.
| Preparation: 1 hour 30 minutes |
New Family Heirloom Recipe |
| Serves: 6 to 8 persons |
Viola Jones |
| Ingredients: |
|
- 1 cup sugar
- 1 cup golden applesauce
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
|
- 1/2 cup butter or margarine
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup raisins
- 1 cup nuts, chopped
|
- Mix the raisins with 1/4 cup of the flour. Mix well and set aside.
- Cream the butter, add the sugar and mix well. Add the applesauce and mix well.
- Set the raisins and nuts aside. Mix the remaining dry ingredients together.
- Add the dry ingredients to the butter and sugar mixture stirring just enough to blend thoroughly. Add the raisins and nuts stirring just enough to incorporate the additions.
- Grease tube or Bundt pan and dust with flour. Pour in the mix. Bake in a preheated 325EF oven for about 1 hour or a little less. Check with toothpick near the end of the baking time.
- Cool in the pan for 10 minutes before inverting the pan over the serving plate. Decorate with a drizzle of white creamy frosting and some plump raisins.
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Latest revision done September 2005
