Gingered Applesauce Cake Glazed with Caramel

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- From My Kitchen Year: by Ruth Reich

Serves 10 people

Categories: Cake


  • Cake:
  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 knob fresh ginger
  • 1 1/2 cups unsweetened applesauce
  • 2/3 cup neutral vegetable oil
  • 1 tsp. vanilla
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • Ground black pepper
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • Glaze:
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 1 Tbsp. light corn syrup
  • salt
  • 1 tsp. vanilla


  1. Heat oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
  2. Break eggs into a large bowl. Whisk in sugars. Add 1.2 Tbsp. (or more) of freshly grated ginger and the applesauce. Whisk in the oil and vanilla and mix until smooth.

  3. Put flour In small bowl. Whisk baking soda, salt, a few grinds of pepper cinnamon and ground cloves into the flour and stir gently into the applesauce mixture.
  4. Pour batter into prepared Bundt pan and bake 45 minutes or until cake bounces back when you press your finger into it.
  5. Cool cake for 25 minutes on a rack before turning it out and allowing it to finish cooling.
  6. Make glaze: Put cream in a heavy-bottomed pot. Whisk in brown sugar, corn syrup and a pinch of salt, and bring to a boil. Turn heat down to medium and continue to boil for about 15 minutes whisking every few minutes.
  7. When glaze has come together into a smooth, thick caramel, remove from heat and stir in vanilla.
  8. Put the cake, still on the rack, over a sheet of waxed paper. Carefully pour the glaze over the cake.

Email to a friend | Print this recipe | Back