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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Applesauce Cake

3 cups sugar 1/4 cup cold water
1 1/2 cups butter; softened 3 tsp. baking soda
1 tsp. salt 3 cups applesauce
3 tsp. cinnamon 6 cups all-purpose flour
1 1/2 tsp. nutmeg 1 1/2 cup raisins
1 tsp. ground cloves 1 1/2 cup coarse chopped nuts
1 1/2 Tbs. cocoa powder    
8 oz. brick cream cheese; softened 3 cups powdered sugar
1/2 cup butter; room temperature 1 tsp. vanilla

Prepare Batter: In a large bowl cream together sugar, butter, and salt. Add cinnamon, nutmeg, cloves, and cocoa powder; cream well. Stir soda into cold water then add to applesauce. Mix applesauce then flour into wet ingredients. Stir in raisins and nuts.

Bake: Grease and flour the bottom and sides of a 12" Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes or until toothpick inserted into center of cake comes out clean. For best results rotate oven and lid 90 in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.

Prepare Frosting: Cream together all ingredients until lumps are all gone and frosting is smooth.

Assemble Cake: Set 1 cake layer on a plate cut side up. Spread frosting across top of cake half. Top with second cake layer, cut side down. Frost top and sides with remaining frosting.

Serves: 12-15

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