Why You’ll Love this Stone Fence Applesauce Cake
Memories of childhood baking sessions flood back whenever I smell this Stone Fence Applesauce Cake baking in the oven.
There’s something magical about the blend of warm spices—cinnamon, nutmeg, and allspice—that creates the quintessential fall dessert.
You’ll love how moist the applesauce keeps this cake, while the carrots add unexpected nutrition. The contrasting textures of crunchy walnuts and chewy raisins give each bite delightful complexity.
The recipe’s versatility is another win.
Need a bundt cake for company? Perfect. Want loaves to share with neighbors? Simply adjust the pans.
And isn’t it satisfying when something this delicious is also this foolproof?
What Ingredients are in Stone Fence Applesauce Cake?
Grandma’s Stone Fence Applesauce Cake combines the best of nostalgic baking with practical ingredients you probably already have in your pantry.
This heirloom recipe creates a moist, flavorful cake that’s perfect for autumn gatherings, holiday gift-giving, or simply enjoying with an afternoon cup of tea. The combination of applesauce and shredded carrots provides natural sweetness and incredible moisture, while the blend of spices creates that warm, cozy aroma we all associate with grandma’s kitchen.
- 3/4 cup butter or margarine
- 1 cup granulated sugar
- 1 1/2 cups firmly packed brown sugar
- 2 eggs
- 2 1/4 cups applesauce
- 3/4 cup shredded raw carrot
- 3 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 3 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons allspice
- 1 1/2 cups coarsely broken walnuts
- 1 1/2 cups raisins
When gathering your ingredients, quality matters in a few key areas. Using homemade applesauce can take this cake to the next level, but store-bought works perfectly fine too.
For the carrots, fresh is best—those pre-shredded bags don’t have the same moisture content. And while the recipe calls for both all-purpose and whole wheat flours, you could use entirely all-purpose flour in a pinch, though you’ll miss out on the nutty depth that whole wheat provides.
Not a fan of walnuts or raisins? Feel free to substitute pecans, dried cranberries, or even chocolate chips to make this classic recipe your own.
How to Make this Stone Fence Applesauce Cake
Making this nostalgic treat begins with a proper creaming process. In a large mixing bowl, cream 3/4 cup butter (or margarine, if you prefer) until it’s light and fluffy—this might take 2-3 minutes with an electric mixer, or a bit longer by hand. You want that airy texture that will help your cake rise beautifully.
Gradually beat in 1 cup granulated sugar and 1 1/2 cups packed brown sugar, allowing each addition to incorporate fully before adding more. This patience pays off in the final texture, trust me. Once the mixture looks pale and fluffy, beat in 2 eggs until the batter becomes smooth and glossy.
Now it’s time to prepare those dry ingredients. In a separate bowl, combine 3 cups all-purpose flour and 1 1/2 cups whole wheat flour—that whole wheat gives the cake a wonderful nutty undertone that complements the fruit. Add 3 teaspoons baking soda and your warm spice trio: 1 1/2 teaspoons each of cinnamon, nutmeg, and allspice.
Mix these dry ingredients thoroughly, then begin the alternating process. Add portions of the flour mixture to your butter mixture, alternating with 2 1/4 cups applesauce and 3/4 cup shredded carrot. This method prevents overmixing while ensuring everything blends properly. Remember to start and end with the dry ingredients, mixing just until combined after each addition.
Finally, gently fold in 1 1/2 cups coarsely broken walnuts and 1 1/2 cups raisins for that delightful texture contrast.
Pour your finished batter into a greased and floured tube or bundt pan—don’t skip this step or you’ll regret it when unmolding. For best results, use a premium soup pot to create a water bath that helps your cake bake evenly. The cake needs to bake in a 350-degree oven for quite a while, about 1 hour and 20-30 minutes.
How do you know when it’s ready? The classic toothpick test works perfectly here; when inserted in the center, it should come out clean or with just a few moist crumbs. Let the cake cool in the pan for 5 minutes before unmolding onto a wire rack to cool completely.
For the perfect finish, wait until the cake is thoroughly cooled before slicing into thin pieces, and dust with a light snowfall of confectioners’ sugar right before serving.
And if you’re not a bundt cake person? The batter works beautifully in two loaf pans, making this versatile recipe perfect for gifting.
Stone Fence Applesauce Cake Substitutions and Variations
While this recipe has stood the test of time, we all find ourselves needing to make adjustments now and then.
Don’t have whole wheat flour? All-purpose works fine, though you’ll lose that nutty depth.
For a dairy-free version, substitute coconut oil for butter—it adds a subtle tropical note that plays beautifully with the spices.
Not a fan of walnuts? Pecans make a delicious alternative, or leave them out entirely.
Dried cranberries can replace raisins for a tart twist.
And if you’re looking for a healthier cake, try reducing the sugar by 1/4 cup—the applesauce provides plenty of natural sweetness.
What to Serve with Stone Fence Applesauce Cake
So, what should you serve alongside this rich, fragrant Stone Fence Applesauce Cake?
I’m a firm believer that a dollop of fresh whipped cream is absolute perfection here. The cool creaminess balances the warm spices beautifully.
A scoop of vanilla ice cream works wonders too, especially when the cake is still slightly warm.
For afternoon tea, try a sharp cheddar cheese on the side—trust me, apples and cheese are best friends.
Coffee, hot apple cider, or spiced chai all make excellent beverage pairings.
The cake’s natural sweetness means you don’t need overly sugary drinks to complement it.
Final Thoughts
This applesauce cake recipe has become a treasured part of my autumn baking routine, bringing warmth and nostalgia to even the chilliest days. There’s something magical about the combination of applesauce, carrots, and warm spices that creates the perfect balance of flavors. Don’t you think traditional recipes like this connect us to generations past?
The versatility impresses me most—bake it in a bundt pan for elegance or loaf pans for gift-giving. Either way, you’ll create something truly special. If you’re looking for a reliable, soul-warming treat that fills your home with irresistible aromas, this Stone Fence Applesauce Cake deserves a spot in your recipe collection.
