Shirley’s Version of Pop Corriher’s Applesauce Cake

Shirley's Version of Pop Corriher's Applesauce Cake
Recipe from BakeWise by Shirley Corriher
Notes: The first time I made this recipe, I used raisins and jarred applesauce. It turned out to be substantial (filling a whole 10" tube pan), moist, and deeply satisfying. I didn't find the large quantity (6 tsp) of spices to be overpowering, even though I used freshly ground allspice. The second time I made this, the one pictured here, I used homemade applesauce and dried cranberries. It turned out a little too moist, but then again, I did use a few extra tablespoons of applesauce. Highly recommended.

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