Applesauce Rum-Raisin Cake

Recipe View 4 hrs In a small bowl, combine the golden raisins, raisins, and dark rum. Allow to soak for at least 4 hours, or preferably overnight, to plump the raisins with rich rum flavor. (Soaking time: 4+ hours)

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan to prevent sticking and ensure easy removal. (Preparation time: 5 minutes)

Recipe View 7 mins In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. This step is crucial for creating a tender cake. Beat in the eggs one at a time, followed by the applesauce, mixing until well combined. (Mixing time: 5-7 minutes)

Recipe View 5 mins In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. Stir in the rum-soaked raisins (along with any remaining rum) and chopped walnuts. (Mixing time: 5 minutes)

Recipe View 25 mins Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, approximately 25 minutes. (Baking time: 25 minutes)

Recipe View 1 hrs Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly. (Cooling time: 1 hour)