So Monday I talked a little bit about Poppy Cannon and The Can-Opener Cookbook and Wednesday I went through some of the more crazy recipes in the book and tried all the ones using canned corned beef hash. Today I will be making a recipe from the book that showcases the other side of her cookbook. These recipes, that I quickly touch on in Wednesday’s blog post, are where Poppy Cannon takes a convenience product such as box cake mix, canned or frozen vegetable or canned soup and adds fresh ingredients and some spices to make an easy meal. This is not a crazy idea as we still did this today.
The recipe I chose was an Applesauce Cake that uses a spice cake mix and unsweetened applesauce to make an easy dessert. In the description for the dessert, Poppy Cannon’s own words are “A spice cake mix and canned applesauce make a quick modern version of this wonderful old-fashioned cake which can also be served warm as a pudding”.
Poppy Cannon's Applesauce Cake
An easy Applesauce Cake from Poppy Cannon's The Can Opener Cookbook.
- 1 package of spice cake mix
- eggs as specified on the back of the spice cake mix
- oil again as specified on the back of the spice cake mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon powdered clove
- 1 cup unsweetened applesauce
- 1 cup raisins and/or chopped nuts
- whipped cream for serving
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan.
- Make cake mix according to directions and add the baking soda, cloves, applesauce and raisins and/or nuts.
- Divides between the two bread pans and bake for 40 to 50 minutes or until a skewer can be interested and come out clean.
- Serve sliced with a dollop of whipped cream.
Note: In the cookbook Poppy Cannon originally calls for the batter to be split between two loaf pans. My first attempt I used the pans a Pyrex and a Fire King. The problem being is that they were slightly different sizes and because of that cooked at different rates. So I tried a bundt pan and it worked out perfectly so that is what I used in the directions. If you want to try to the loaf pans I would just start checking on it around 35 minutes to see if they are done.