Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Applesauce Cake

3 cups sugar 1/4 cup cold water
1 1/2 cups butter; softened 3 tsp. baking soda
1 tsp. salt 3 cups applesauce
3 tsp. cinnamon 6 cups all-purpose flour
1 1/2 tsp. nutmeg 1 1/2 cup raisins
1 tsp. ground cloves 1 1/2 cup coarse chopped nuts
1 1/2 Tbs. cocoa powder    
8 oz. brick cream cheese; softened 3 cups powdered sugar
1/2 cup butter; room temperature 1 tsp. vanilla

Prepare Batter: In a large bowl cream together sugar, butter, and salt. Add cinnamon, nutmeg, cloves, and cocoa powder; cream well. Stir soda into cold water then add to applesauce. Mix applesauce then flour into wet ingredients. Stir in raisins and nuts.

Bake: Grease and flour the bottom and sides of a 12" Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes or until toothpick inserted into center of cake comes out clean. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.

Prepare Frosting: Cream together all ingredients until lumps are all gone and frosting is smooth.

Assemble Cake: Set 1 cake layer on a plate cut side up. Spread frosting across top of cake half. Top with second cake layer, cut side down. Frost top and sides with remaining frosting.

Serves: 12-15

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