Gram had an applesauce cake recipe that required that the applesauce be drained, but this one does not do that. The loaf may be very moist and delicious. I date this to 1955 because there is another recipe on the back of this that has a date. The applesauce loaf was clearly the desired recipe because the paper was folded as you see it above.
Modern flour is enriched and fine enough that you probably don’t even need to sift it, but I still do when it’s called for on the recipe. Further, you don’t need to line the loaf pan with paper, just use some baking spray.
Applesauce Loaf 1955
1/2 c shortening
1 c sugar
1 3/4 cups sifted enriched flour
1 tsp salt
1 tsp baking powder
1/2 tsp soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup sweetened applesauce
1/2 cup chopped California walnuts
1 recipe Sugar Glaze
Stir shortening to soften; gradually add sugar, creaming till light. Add eggs; beat till light and fluffy. Sift together dry ingredients; add to creamed mixture alternately with applesauce, beating after each addition. Stir in nuts; pour into paper-lined 9 1/2 x 5 x 3 loaf pan. Bake in moderate oven (350) 1 hour or till done. Cool in pan 10 minutes, remove. While still warm spread top with Sugar Glaze.
Sugar Glaze: combine 1/2 cup sifted confectioners sugar with 1 tablespoon water.
On the back of the paper above is the following recipe, which indicates the paper is from the Better Homes & Gardens October 1955 issue. If desired, I’ll transcribe the recipe in my next post.