Mott's Applesauce Cake
Adapted from the original Mott's Mott's Original Apple Sauce packaging. Back of the Bag is not affiliated with Mott's.
"The moist, spiced classic from the back of the jar."
The Story
During the mid-20th century, Mott's printed this recipe on their applesauce jars to promote the product as a shortening-extender and moisture-enhancer during times of rationing. It became a staple of American kitchens for its dense, spice-forward profile and long-lasting freshness. The recipe highlights the brand's shift from a condiment manufacturer to a versatile baking ingredient provider.
Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 1 cup Mott's Original Apple Sauce
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Directions
- 1
Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
- 2
In a large bowl, cream together the shortening and sugar until light and fluffy.
- 3
Stir in the Mott's Original Apple Sauce.
- 4
In a separate bowl, sift together the flour, baking soda, cinnamon, cloves, and salt.
- 5
Gradually add the dry ingredients to the applesauce mixture, beating well.
- 6
Fold in the raisins and walnuts.
- 7
Pour the batter into the prepared pan.
- 8
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- 9
Cool in the pan on a wire rack before serving.