Apple Gingerbread Cake

Elise’s Apple Gingerbread Cake with some modifications by Jean
I think it was originally from Canadian Living


  • 13/4 cup (425ml) unsweetened apple sauce
  • 13/4 cup (425ml) unsweetened apple sauce
  • 1 cup fancy molasses  I use about ¼ to 1/3 cup corn syrup topped to 1 cup with molasses
  • 2 tsp baking soda
  • 4 eggs
  • 1 cup granulated sugar
  • 2/3 cup vegetable oil
  • 3 cup all-purpose flour
  • 2 tsp ground ginger
  • 1 ½ tsp cinnamon plus ½ tsp each of salt, ground cloves and nutmeg  I use less salt and cinnamon: ca. 1 tsp cinnamon plus 1 tsp mixed spice* and freshly ground nutmeg


Set oven at 350F I use 325F on fan setting

Bring apple sauce to boil in a small saucepan, remove from heat, whisk in molasses and allow to cool but remember it will pour more easily when slightly warm.

Beat eggs in large bowl, beat in sugar, continuing until pale and thickened. Gradually beat in oil until blended.

In a large bowl whisk together flour, salt, baking soda and spices. Stir into egg mixture alternately with apple sauce mixture. Ensure any lumps of flour are properly mixed in.

Scrape into 10 inch (3 litre) Bundt pan. I use a non-stick one lightly oiled.

Bake at 350 (325 fan) for about an hour until edges firm to touch and centre springs back. Fan setting cooks in 50 to 55 minutes.

* Mixed spice is a standard spice mixture available ready mixed in UK supermarkets. The precise mix appears to vary but I would blend cinnamon, nutmeg, clove, allspice and maybe caraway. Some mixes contain ginger but I always have that as a separate spice anyway.

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